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Stagnant Pond

Pesto Alfredo swaddled in a deep well of Mezzaluna Ravioli

After enough time sitting out, the different specific densities of the ingredients which make up pesto alfredo sauce cause it to naturally split into its component elements. Oil pools on top of alfredo, alfredo slides uselessly off of the slick ravioli. It's simply a poorly thought out combination.

Pictured here is Stagnant Pond - I know it's not an attractive name, but it's not an attractive dish.

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