Kathryn LaSusa Yeomans' recipe for Goat Cheese-Filled Pappardelle with Leek and Sausage Sauce in the Spring edition of Edible Portland sounded so delicious, save for one thing...I don't eat meat. So here's the vegetarian version that I adapted from the original recipe. Even better, it allowed me to use up the last few leeks that were hanging around the garden (the ones the chickens hadn't dug up yet)! Now if I can just get around to making my own goat cheese...in time, in time. <br /> <br />You can use pre-made fresh pasta sheets, or make your own. For a quicker version, skip the ravioli altogether and substitute fresh linguine or another wide noodle, using just the gravy and sprinkling goat cheese on top in place of shredded parmesan.

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