It is getting warmer here, in general. Occasionally we still have rainy chilly days as spring gets its gears moving. We had one of those days recently, and this soup was perfect that day. It also happened to fall on one of my harder days of work (there is a student who is a bit challenging….), so it was nice to come home to comfort food. All we had to do was throw some ravioli in boiling water and put it in a bowl. We’re also filing this recipe away for a good freezer meal. It makes a bunch, and you could even store the soup separate from the ravioli and keep your options open for future meals.
If you’ve been following along this week, I have been showing a whole bunch of Italian recipes. Today’s is the fanciest, but I had a lot of fun putting it together. I have made ravioli and tortellini before, but this was my best effort yet. I learned so much this time, and some of the ravioli are better than others, but next time will probably be even better. I made my basic egg pasta, but did 1.5 times the recipe, so 3 eggs with 1.5 cups flour to start. I just barely had enough to make all of the ravioli. But, I also had a lot of filling to use! If you roll out the pasta thin enough, you should be fine (I didn’t go thin enough at the start). Additionally, I have had trouble putting too much filling in them in the past. This time I overcompensated initially, so I later began stuffing them more. It worked just fine!