Free-Form Ricotta Ravioli with Trumpet Mushrooms & Walnut-Arugula Pesto

The word ravioli, comes from the old Italian word riavvolgere, or “to wrap.” Instead of sealing these ravioli as they’re traditionally made, we make a filling separate from the pasta and assemble them by wrapping the cooked pasta sheets around the filling. Eating them in a bowl together means that layers of lemony ricotta, nutty arugula pesto, and fresh pasta combine to become a fun interpretation of the familiar.

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