The soup raviolini with ricotta, whose recipe appears, moved me to devise this new shape for homemade stuffed pasta. A very thin strip of pasta is daubed with a mixture of goat cheese, Parmesan, egg, and nutmeg, doubled over, and trimmed into 6- to 7-inch-long narrow rectangles. Each rectangle looks like a short, broad, double noodle with a slightly plump center. I call them pappardelle, the broad noodles they resemble more closely than any other pasta cut.
The sauce I prefer for them is the nippy lemon sauce from the fettuccine recipe. Another good choice would be butter and sage, made by sizzling some butter for a few moments together with 3 or 4 whole sage leaves. Even more simply and no less good, toss with
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