One of the best dishes my mom made when I was a kid was Minestra. Minestra is a soup that uses the vegetables of the season. So there’s not really one recipe because it changes all the time.
Unfortunately, I was making a popup of 7 courses of pasta at the restaurant so I could not make a soup. And I needed a vegetable dish because we told people that we would have one in the E-Mail.
So what I did was make the base soup and then strain it a bit and add some dried bread to thicken it. I then used that as a stuffing for a raviolo.
I basically turned the dish inside out. I must say it’s really good.
The pressure of coming up with a new and innovative dish for pasta dinner forced me to do something I would not normally have thought of. And now I have a new recipe that people seem to like a lot.