Mom and Dad's Ravioli Soup + Homemade Mozzarella Sausage Ravioli

Ravioli Soup

• 2 Tbsp olive oil
• 3 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 1-2 onions, cut into bite sized pieces
• 1 red and 1 yellow pepper, cut into bite sized pieces
• 5 garlic cloves, crushed
• 1 tsp red pepper
• ½ cup red wine (if you have some open)
• 1 28 oz can crushed San Marzano tomatoes
• 6 cups chicken broth
• 10 ounces ravioli (store bought is perfectly fine, but if you’re feeling fancy you can make your own from scratch – see below)
• Freshly grated parmesan cheese

Homemade Mozzarella Sausage Ravioli

• 1 Tbsp olive oil
• ¼ lb ground pork
• 1 shallot, minced
• 1 anchovy fillet
• 1 tsp red pepper flakes
• Salt and pepper to taste
• 2 oz fresh mozzarella cheese, shredded
• Thomas Keller's pasta dough

For the soup:

Heat olive oil in a large soup pot over medium high heat. Add carrots, celery, onion, and peppers, and stir regularly for 3-5 minutes until vegetables begin to soften. Add garlic and red pepper, and stir for 1 minute. Pour in red wine and stir to combine, then add tomatoes and chicken broth. Simmer on low for 30-45 minutes until carrots are soft. Add ravioli and cook for 5-10 additional minutes until raviolis float to the top. Serve with freshly grated parmesan cheese on top.

For the ravioli:

Heat olive oil in a large sauce pan over medium high heat. Add the ground pork and stir for a few minutes, breaking up the chunks. Add shallot and anchovy and continue stirring until shallot is beginning to soften and turn translucent, and anchovy is completely dissolved. Add red pepper flakes, then salt and pepper to taste. Check to make sure pork is cooked through, then remove from heat.

Roll ¼ of the dough through a pasta dough roller until it is 1/16” thick. Lay pasta sheets out on a very lightly floured surface. Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel or knife. Repeat with remaining dough and filling.