• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Chicken Soup with Homemade Ravioli and Fresh Herbs

It’s the end of winter (hopefully) but it’s not the end of winter bugs. Just about everyone I know is suffering from a cold, the flu, or some combination of both. Not something to necessarily whet your appetite, but there is no better time for comfort foods – like hot soup.

I had planned this weekend to make fresh pasta – to see if I could do it without a pasta machine (another piece of equipment that the apartment kitchen lacks). I decided to make a brothy soup with some ravioli added for heartiness in an attempt to buck up any of my sick friends – and ideally to prevent me from getting sick as well.

The result was warm and comforting and relatively easy. The process of forming the ravioli was slightly time consuming, but well worth it to know that delicious, fresh pasta can be enjoyed without owning an expensive pasta machine!

Chicken Soup with Homemade Ravioli and Fresh Herbs

Served 2.
Leftover Potential: Reheats very well and will keep for several days, making it a good soup for the sick to heat up for themselves until they feel better.

Ravioli
2 cups flour
1 1/2 cups whole wheat flour
pinch salt
4 eggs
4 Tbsp water, or as needed

1 container soft cheese ***
4 sausages, cooked and diced ****

water, as needed for sealing

1. In a large bowl, sift together the flours and salt. Create a well in the center of the bowl, add the eggs. Use a fork or your hands to mix it all together. It should look like a shaggy mass.
2. Slowly add the water and continue to mic until the dough is smooth.
3. Divide the dough into three pieces, and roll one piece out very thin (about 1/8″). Cut the dough into desired size circles using a cookie cutter or the bottom of a glass.
4. Place a spoonful of cheese on 1/2 of the circles and top with diced sausage.
5. Dip your finger in the water and run it around the edge of the cheese and sausage topped ravioli. Top with another circle of dough and seal shut using the cookie cutter or crimping with a fork.
6. Bring a large pot of salted water to a rolling boil and carefully drop the ravioli in. Let cook until al dente, about 4-5 minutes. Drain and set aside.

Soup
2 Tbsp olive oil
1/2 onion, diced
2 cloves garlic, finely minced
1 qt. chicken broth (good quality)
3 Tbsp assorted fresh herbs (rosemary, thyme, sage), finely minced
salt, to taste
pepper, to taste

finished ravioli

1. In a large pot, heat the olive oil over medium heat and cook the onions until translucent. Add the garlic and cook until fragrant.
2. Add the chicken broth and bring to a simmer.
3. Season with the fresh herbs, salt and pepper.
4. Carefully add the ravioli and allow the whole soup to heat through. Serve in hot bowls or store in the refrigerator until needed.
*** I used Boursin cheese, but ricotta or any other soft cheese will work well, depending on the desired result.
**** I used sun-dried tomato chicken sausages, because they were on sale.  Any type of sausage made with any kind of meat will work well, just make sure to season the ravioli and soup accordingly to match the flavors of the sausage.  

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