Reformatting ravioli

Layer flavors in lasagna instead

Some years ago, Sunset's talented senior food writer Linda Anusasananan created a recipe for pumpkin ravioli that I loved. The creamy, golden filling melted in your mouth when released from its sheaths of tender pasta. But ravioli are a lot of work to make. More often than not, my Italian mother-in-law ordered them from her favorite shop in San Francisco's North Beach. The shop is gone, but a solution remains: layer the filling between sheets of lasagna, and spend more time enjoying than cooking the dish.

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon