A new version of mac and cheese (and no the color isn't off, it is green).  After making the Italiano Ravioli, I found that I was still left with a good amount of the ricotta mixture.  So I made something up to use the extra.

Pesto Mac and Cheese

8 oz small type pasta cooked al dente

Approximately 1/2 cup ricotta mixture

2-3 tbs prepared pesto

1/4 cup freshly grated parmesan

A good shake of crushed red pepper

After cooking the pasta drain, but if a little pasta water remains, it just adds to the creaminess.  Mix all other ingredients, stir well and top with parmesan cheese.  Enjoy.