Cheese and Arugula Ravioli Soup

To make the ravioli, in a small fry pan over medium heat, warm the olive oil. Add the arugula and sauté until wilted, 1 minute. Transfer the arugula to a cutting board, let cool slightly and finely chop.

In a small bowl, stir together the ricotta, Parmesan, nutmeg and chopped arugula. Season with salt and pepper. Working with 1 wonton wrapper at a time, place 1 tsp. of the cheese mixture in the middle of the wrapper. Using a finger dipped in water, moisten all the edges of the wrapper and fold the wrapper diagonally, forcing out any air bubbles as you press to seal. Repeat with the remaining wonton wrappers and filling.

To make the soup, in a large, heavy pot over medium-high heat, warm the olive oil. Add the shallots and garlic and cook until soft, about 4 minutes. Add the broth, tomatoes and tomato paste and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Season with salt and pepper.

Return the soup to a gentle boil. Carefully add the ravioli and cook for about 2 minutes. Add the arugula and basil and cook just until the greens are wilted, about 1 minute. Serve immediately, passing more Parmesan at the table. Serves 4.

Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011)