Published on December 1, 2014
Thanksgiving Cookbook First Course Chicken Noodle Soup o 2 tablespoons extra-virgin olive oil o 1 medium onion, chopped o 3 garlic cloves, minced o 2 medium carrots, cut diagonally into 1/2-inch-thick slices o 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices o 4 fresh thyme sprigs o 2 quarts chicken stock, recipe follows o 8 ounces dried wide egg noodles o 1 1/2 cups shredded cooked chicken o Kosher salt and freshly ground black pepper o 1 handful fresh flat-leaf parsley, finely chopped Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, and thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving. Ravioli o 6 to 6-1/2 cups all-purpose flour o 6 eggs o 3/4 cup water o 2 teaspoons olive oil SAUCE: o 1 can (28 ounces) crushed tomatoes o 1-1/2 cups tomato puree o 1/2 cup grated Parmesan cheese o 1/3 cup water o 1/3 cup tomato paste o 3 tablespoons sugar o 2 tablespoons minced fresh basil o 1 tablespoon minced fresh parsley o 1 tablespoon minced fresh oregano o 1/2 teaspoon salt o 1/4 teaspoon pepper Place 6 cups flour in a bowl. Beat the eggs, water and oil. Stir. Turn onto a floured surface; knead until smooth. Cover and rest for 30 minutes. In a Dutch oven, combine the sauce ingredients. Bring to a boil. Cover and simmer for 1 hour, stirring occasionally. Combine the filling ingredients. Refrigerate. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. Teaspoonful of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Salted water to a boil. Add ravioli. Cook for 1-2 minutes.