homemade pasta in homemade soup

one thing i have not attempted yet is homemade pasta.  but my man - lucky me - got himself a pasta machine.  he loves to make pasta (especially ravioli!) so when he wants to make some i am more than thrilled!  i get to sit back and relax while he makes this soup, one of his favourites.  with some freshly baked italian bread, this dish is perfect for the upcoming cool weather.

tomato and cheese ravioli soup

2 tbs. extra virgin olive oil
2 pints of cherry tomatoes
2 cloves of garlic, minced
salt & pepper
32 oz. chicken stock
2 cups water
1 lb. fresh cheese ravioli (recipe below)
1 cup fresh basil leaves, torn or chopped
6 scallions, chopped
1 small sweet onion, diced

1. in a dutch oven, heat the olive oil over medium-high heat.  stir in the tomatoes and garlic, and season with salt & pepper.  cover the pot and cook about 8 minutes.  pick up the pan and shake it occasionally during this time.
2. add the chicken stock and water, and bring to a boil.  cook for about 5 minutes. remove from heat and add in ravioli, basil, scallions and onion.  stir then let sit for about 10 minutes before serving.  serve with crusty italian bread.

makes about 6 servings.  enjoy! =)


homemade cheese ravioli

pasta dough (make according to package directions)
1/2 cup fresh ricotta
1/4 cup grated mozzarella
1/4 cup grated provalone
1 egg yolk
1 tsp. minced garlic
1 tbs. chopped parsley
1/2 tsp. salt
1/4 tsp. ground black pepper

1. combine ingredients in a bowl.  place rolled (and cut into 32 2" squares if you do not use a ravioli mold) pasta dough on a lightly floured surface.  place about 1 tablespoon of the cheese mixture into the center of each square, 1 teaspoon if using a mold.  lightly wet the edges with water with your fingertip and top with another layer of pasta dough.  press to seal the edges.

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download a printable copy of this recipe at...
http://www.oncupcakemoon.com/recipes/tomatoandcheeseraviolisoup.pdf