Cooking with fresh pasta is simply a treat, whether its filled pasta like ravioli or tortellini, or plain pasta like fettuccine or angel hair. The texture is different from fresh, and i was very pleased to discover a new line of buitoni pastas that not only are stuffed with interesting fillings (such as asparagus and artichokes), but the pasta itself is also made with real spinach, so you are doubling down. You can make this in a traditional square lasagna pan, or in an oval or round pan since you definitely dont need to cut it into squares to serve.
