100 BEST ’17: SHEEPS MILK CHEESE FILLED AGNOLOTTI at LILIA

I might be one of the last food people in New York to discover this dish. Missy Robbins opened Lilia last year in Williamsburg and all the food writers rejoiced. Most especially, they singled out this plate of delicately filled tubes of pasta. Each bite carefully revealed a rich center of luxurious sheep’s milk cheese. The addition of saffron and rehydrated sun-dried tomatoes was quite nice, but it was the addition of honey that puts this dish well over the edge. Price: $23