Short rib agnolotti at St. Cecilia

Intense is the word that first comes to mind when biting into St. Cecilia’s short rib agnolotti. They’ve been among the restaurant’s signature items, on the menu since day one, but executive chef Craig Richards has continued tweaking the recipe to amp up flavor. The thick but delicate little purses of pasta contain tender bites of braised short rib, cooked long and slow in red wine and chicken stock before being ground and mixed with Parmesan cheese. After a quick dip in some boiling water, they are tossed in butter and sage and drizzled with a thick, beefy reduction sauce. The end result is a chewy, savory explosion that mellows the moment it hits the tongue. $14 for an entrée portion at lunch, $12 for a smaller primi portion at dinner.