I was so excited by the rabbit "open" raviolo at We are Never Full. My husband's Nonna, who was from Abruzzi, used to make something similar but called in Lasagna Pats. I have never heard this term anywhere else, so we have come to the conclusion it is either Abruzziese.
On this bright sunny day, I decided to make a summer "open" raviolo or lasagna pats. I topped the warm flat sheets of pasta with olive oil and hierloom tomatos, thai basil, red onion, watermelon and Greek mizithra cheese.