Reformatting ravioli

Layer flavors in lasagna instead
JERRY ANNE DI VECCHIO

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.