The half-moon-shaped pockets are made in-house, with chef Eric Klein using 26 egg yolks in each batch of fresh pasta. The filling might be corn, pea or mushroom, depending on what is in season. They come 15 to an order, drizzled with rich Parmesan butter sauce.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products