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Ravioli filled with tomato bread soup

Course First course, fresh pasta
Cuisine Tuscan
Author Giulia


  • 2,2 lb 1 kg stale Tuscan bread (plain bread without salt)
  • 6 cups 1,5 kg tomato purée
  • 1 red onion
  • 1 celery stalk
  • 1/2 glass of extra virgin olive oil
  • 1 clove of garlic
  • basil
  • salt
  • For the fresh pasta follow this recipe.


  • Chop finely the onion, the carrot and the celery and brown them lightly with a few tablespoons of extra-virgin olive oil in a large pot.
  • Soak the stale bread – cut into slices – into cold water.
  • When the chopped vegetables are golden brown, pour the tomato purée into the pot and let it simmer for about 15 minutes.
  • Squeeze the stale bread with your hands to remove all the water and crumble the bread into the tomato sauce.
  • Let it cook for about 10 minutes over medium heat.
  • Purée the garlic and add it to the tomato bread soup along with some basil leaves.
  • Remove from the heat and stir into half of a glass of extra-virgin olive oil. Season with salt and set it aside covered with a lid for at least one hour.
  • Now, roll the dough. You can use a classic rolling-pin or the pasta maker: keep rolling and flipping and rolling and flipping until you get a dough that is paper thin. Cut out round shapes with a cookie cutter.
  • Place a teaspoon of filling in the centre of each circle of pasta and crimp into a semicircle, sealing the edges.
  • Place them aside until you’re done.
  • Boil them for a few minutes in salted water, until they float to the surface and the pasta is soft.
  • Serve them with a drizzle of extra-virgin olive oil, grated cheese and a leaf of basil
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