I ued to make this sort of thing often :
Ravioli or tortellini
cooked in stock , in the above pan , with add-ins.
what made this dish ( bowl ? ) even better is the addition
of adult spinach or chard , diced and added raw when the pasta is done.
I used to make a version w not very much broth , and a version more soup like .
as I had mature fresh spinach , I picked up a TJ's Cacio e Pepe ( from Italy ! )
and used Minors roast turkey base ( lower salt ) as the flavoring for the stock
I was aiming for a not so much broth version , and guessed the volume of water
this turned out to be more soup-like but that was fine.
to the turkey base , one dissolved I added the CeP , cooked until done
then added a beaten egg and some finely diced Tj's Parmesan-ish
so it tasted like a Stracciatella it was very tasty .
I should have added more spinach , next time ill remember that
at first I was not very impressed w the CeP . ricotta and pecorino was the filling
creamy . some bite to the pepper in the pasta
but after a few more , I really enjoyed this bowl
some crusty sourdough , home thick sliced and CSO'd
rounded the dinner.
Ill be doing this more often when I have fresh spinach or chard.
p.s.: it also had some scallion tops thinly sliced , from the window sill
in a plate like bowl , if you get the idea
and I have just the one this is restaurant quality
and easy to prepare.
