This Pumpkin Pasta Puts a Time-Saving Spin on a Mantuan Tradition

The concept of using the filling for traditional ravioli, cappelletti and tortelli recipes as the sauce for pasta is very liberating.  It was popularized by the famous Italian chef Gualtiero Marchesi, who first introduced “open ravioli” back in the 1980s.

These days, many pressed-for-time Italians forgo ravioli making and instead turn the filling into a free-form sauce for pasta. The flavors are the same and it saves time. In this case, the name comes from the many varieti