There are pesto pastas: lasagna, trofie, battolli, trenette, testaroli, mandilli de saea, and corzetti, as well as pastas for "tocco" (a traditional meat sauce), such as ravioli. 

If you're looking for a unique experience, try the barbagiuai, fried ravioli filled with pumpkin and cheese, typical of the Ventimiglia inland and the Nervia Valley, or sugeli, simple fresh pasta made with flour and water (and "corpu de diu") from the Brigasque region, between Liguria, Piedmont, and France.