Four Cheese Ravioli with "Pappa al Pomodoro"
Inspired by the flavors of Tuscany 'Pomodoro' in Italian means tomato. 'pappa al pomodoro is a tomato and bread stew which is known in the region to be a quick and light dish and is often garnished with fresh basil. This soup was created in order to not waste old bread.
Ingredients
- 20 ravioli
- 2 lb canned whole tomatoes
- 1 ea small carrot (peeled and minced)
- 1 ea red onion (peeled and minced)
- 3 garlic cloves
- 20 ea fresh basil leaves
- 1 cup olive oil
- TT pecorino cheese (shaved)
- TT salt and pepper
- 1 loaf tuscan artisan bread (crust removed and cubed)
Directions
Prepare "soffritto". In a sauce pot sauté onion, celery and carrot until soft then add 1 cup of water and cook until completely reduced. Keep cooking soffritto until golden. Add tomatoes, garlic and crush them with a fork. Simmer for 20 minutes. Meanwhile break up the loaf of bread coarsely and soak in water until damp but not soggy. Cut bread into smaller pieces and squeeze the water out with a towel. Stir in bread into tomato soup then add fresh basil and 1/2 cup of olive oil. let it rest for 5 minutes before serving.
