A few nights ago I made sausage and lentil soup. It was quite yummy, very simple. I had some left over but I had some for lunch the next day and the rest was just sitting in the refrigerator. So last night I dumped the soup into a colander to strain out the liquid and used the lentil-sausage-onion-carrot-garlic mixture that was left as ravioli filling. It worked so well!
I have been keeping wonton wrappers on hand as a quick and easy way to make ravioli. One doesn’t always have time to make pasta dough.
I think this method would work with most any soup (that doesn’t have pasta in it already!).
I topped the raviolis with parsley-marjoram-pecan pesto:
1/2 c. marjoram (or thereabouts, loosely piled)
1/2 c. parsley
1/2 c. pecans (toasted)
juice of 1 lemon
1 clove garlic
1 t. salt
Zap in the food processor and add olive oil until it’s the desired consistency.
Quick, easy, yummy, and seemingly fancy!