During the pandemic, our farmers' market converted to a pre-order drive-through system. It was really fast and efficient, and we're glad that we're still able to support the market and the vendors. We decided to take advantage of the fresh pasta and veggies that were available.
This recipe uses fresh goat cheese ravioli with black pepper rolled into the dough (s/o to Ohio City Pasta!) and pistachio pesto, but you could use any kind of pasta filling or pesto ingredients. We like the pistachio for the bit of nutty sweetness it adds to the dish.