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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 �������� chef Gualtiero Marchesi, who first introduced “open ravioli” back in the 1980s.

These days, many pressed-for-time ��������s 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 ma