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Leftover Soup Ravioli

This week I am sharing a dish from a meal I had cooked previously.

Recently, I made a cream of wild mushroom and bok choy soup. After eating it over a couple days, with a few ladles left, I decided to use my left over soup as the filling for fresh ravioli. I took the last of the soup, drained the excess liquid and was left with an easy, delicious and don’t mind if I say quite creative second life for an already great meal.

Cream of mushroom and bok choy soup


-12 oz. cream of vegetable soup (drain excess liquid)


-3 1/2 cups of all purpose flour, about a pound with extra for dusting

-4 eggs & 1 yolk

-1/4 cup of extra virgin olive oil

-Nice pinch of kosher salt

-1 to 2 tablespoons of water, if needed

Pasta sauce:

-3 Tablespoons of unsalted butter

-5 fresh sage leaves, or 2 sprigs of rosemary

-kosher salt and fresh ground pepper, for seasoning



Place the flour on a clean surface. Make a well in the center of the pile of flour. In the well add the eggs, olive oil, salt and water.

Use a fork to fold in the flour to incorporate the wet and dry ingredients. Move in a circle, being careful that the wall doesn’t break. When fully combined, start to use your hands to bring all the ingredients together.

When the mixture feels dry and tight wet your hands and start to knead the dough, using your body weight, folding the dough in half, working the dough with the heel of your palm, and repeating. Do this for 10-15 minutes until the dough feels very smooth and soft just a little more firm than play dough.

When the dough is at the ideal consistency, wrap tightly in plastic and let sit for at least an hour.

To assemble the ravioli separate your dough into four equal parts. Then using a rolling pin roll the dough into paper thin sheets, about 1/16 inch thick rectangle. Cut 2 inch wide strips. Place a teaspoon of filling about 1 inche apart along the length of your strip of dough, and cover with the other sheet.

Another easy way to assemble raviolis, is to divide the dough into two equal parts. Roll the dough into long strips that are 4 inches wide. Leaving a 2-inch strip of dough on top. Place the filling leaving 1 inch between and fold the top layer of dough over the filling. Cut around the mounds with a pizza cutter.

When sealing your raviolis use an egg wash or a little milk to secure edges if they are not sticking. Use a fork to create a crimped look around the sides of the ravioli if you are feeling fancy.

Place the raviolis on a plate or kitchen towel lightly dusted with flour or semolina while you make the rest of the raviolis.

Fill a large pot with 5 quarts of water and bring to a boil. Salt the water. Carefully place the raviolis in the water. Let cook for 3-5 minutes until they float to the top. Remove with a slotted spoon and let rest of paper towel lined sheet trays to remove excessive water.

Heat up butter in a large skillet, brown it lightly and add fresh herbs. Add ravioli, in a single layer, make sure not to crowd. Cook for 1 to 2 minutes and basting with the herbed butter in pan. and season with salt and pepper.

Plate and serve with grated parmesan.



Ravioli recipe


Ravioli recipe


Ravioli Recipe

Ravioli recipe


Ravioli Recipe

Satisfy your senses,
Amanda (follow me on Twitter!)

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