As someone who has never managed to make ravioli that didn't look like thin, lumpy pillows from some dystopian prison ward bunk bed, I'm completely and totally awed by these beauties, from Jezzfoodieme on Slashfood's Flickr pool.

They're filled with pumpkin and piave vecchio cheese, toasted in butter and topped with walnuts. There's a link to a recipe at Yum-O-Rama, with helpful photos -- unfortunately for me it calls for a ravioli mold.

The authors of On Top of Spaghetti...: ...Macaroni, Linguine, Penne, and Pasta of Every Kind own the restaurant Al Forno in Providence, RI, which specializes in exceptional pastas and Italian food. The book is a compilation of some of those pasta dishes from the restaurant alongside some at-home and after-hours favorites of the chefs - chefs who are definitely on top when it comes to making great spaghetti (linguini, etc.). There is a wealth of knowledge in the book that will benefit the home chef. For example, they go into great detail about how to tell when pasta is actually "al dente," since it is a mark that tends to be under- or overshot frequently. They also give detailed descriptions of common ingredients - from parmesan to prosciutto - how to use them and how to make sure you're getting the best. in some cases, the best way may be to make up a batch yourself. Case in point, there is a recipe for homemade ricotta cheese that is surprisingly accessible. In fact, all of the recipes are very approachable for the home chef, who will be helped along with lots of tips and flavor-boosting shortcuts that are sprinkled throughout. They will even be useful even if you want to improve a jarred sauce on a really busy weeknight. There are classic sauce+pasta combinations, as well as recipes for baked pasta dishes, such as Ricotta Ravioli, Saffron-Sauced Pasta and Osso Buco, Spaghetti with Fresh Spinach and Gorgonzola and Penne with Fresh Artichokes.

Have you ever wanted to make sure people know that you love food? You can add a foodie accent to your home decor with these pasta-shaped cushions by designer Keith Mascheroni.

Predictably, the collection is called "Pasta." It features cushions and mats that are made of yellow polyurethane and are shaped into lasagna sheets, raviolis, penne, linguini and fusilli. They can be used both indoors and out - making the possibility of eating pasta salad at a picnic while sitting on the same shapes a strange, but real, possibility.

Unlike regular edible pasta, these cushions aren't cheap and range in price from $125-300 from Helleronline.com.

[Image from designboom.com]