This, and the recipe that follows, are soups I remember from my school days. When I was ready to begin work on my thesis, my professor switched from the University of Padua to that of Ferrara, where I followed him. With most of my fellow students I shared two basic problems, money and hunger: little of the former and consequently much of the latter. A family that was friendly with mine knew of my predicament and, from time to time, would ask me to join their Sunday dinner. Everything I had at their table seemed good, but the dish I recall with the greatest satisfaction is this stuffed pasta soup, typical of Sundays at home in Ferrara.
Although it does look like small ravioli, to describe it as stuffed pasta is somewhat misleading. It is actually two wafer-thin layers of pasta bound to one another by a scantily spread coating composed of ricotta, Parmesan, egg, and nutmeg. It is hearty and satiating, as pasta must be, yet extraordinarily fine and light.
© 1986 Marcella Hazan estate. All rights reserved.