Review of last recipe (photo above) - When I think bisque, I don't think of alot of veggies floating around.  I strained the vegetables from the stock before I added the egg yolk/sour cream mixture.  It was very good, but after my husband tried it, he thought the addition of some half and half might make it better.  It does, although now it's more like a chowder.  I'm not saving the recipe; it's just not something I'll want to make again.

TODAY'S RECIPE - FRESH TOMATO SOUP WITH SPINACH RAVIOLI
From Bon Appetit May 1983; the beginning of my subscriptions to food magazines.  Not only am I going to make homemade tomato soup, but homemade crab filled raviolis too! As crazy as it may seem, for some reason, I remember this recipe, but I'm quite sure I never made it before (no telltale food stains on the recipe).  Now I just need to find my pasta machine and my ravioli mold!

Serves 10

Tomato Soup:
1/4 cup olive oil
6 1/2 lbs tomatoes (about 16 medium), peeled, seeded and crushed
2 medium onions, chopped
1 tbsp butter
1 tbsp flour
3 3/4 cups chicken stock
3 tbsp tomato paste
1 tbsp sugar
1 tbsp paprika
salt and ground pepper

Crab Filling:
1/2 lb cooked crabmeat, shredded
2 tbsp mayonnaise
1 tbsp capers, rinsed
2 tsp shipped chives
1 1/2 tsp worcestershire sauce
1 1/2 tsp lemon juice
1/8 tsp dried dill
pinch of white pepper

Spinach Pasta:
1/2 lb fresh spinach, stemmed or 1/2 of a 10 oz pkg frozen spinach, prepared and squeezed dry (I'm going with fresh)
1/2 cup flour
1 egg, room temperature
1 egg yolk, room temperature
1 tsp olive oil
1 tsp fresh lemon juice
1/2 tsp freshly grated nutmeg
pinch of salt

For soup:  Heat oil in heavy stockpot over medium heat.  Add tomatoes, onions and celery.  Cover and simmer until tomatoes are very tender; about 25 minutes.  Puree mixture in processor.

Melt butter in heavy large saucepan over medium-low heat.  Add flour and whisk for 3 minutes.  Whisk in stock.  Increase heat to medium-high and stir until mixture comes to boil  Add reserved tomato mixture, tomato paste, sugar and paprika.  continue cooking soup until reduced to desired thickness.  Season with salt and pepper.  (Can be prepared 2 days ahead and refrigerated or frozen for longer period.  Reheat before serving.)

For filling:  Mix crab, mayonnaise, capers, chives, worcestershire sauce, lemon juice, dill, salt and pepper in a large bowl.  Cover and refrigerate.  (Filling can be prepared 1 day ahead.)

For pasta:  Stir spinach over medium-high heat in heavy large skillet until wilted and cooked, about 3 minutes.  Cool.  Squeeze dry.  Puree in processor.

Add 6 tbsp flour with egg, egg yolk, oil, lemon juice, nutmeg and salt to spinach and process.  Mix in remaining flour 1 tbsp at a time until dough leaves sides of work bowl, but is still soft.  Process until smooth, about 40 seconds.  Turn dough out onto lightly floured surface and knead 1-2 minutes.  (Dough can also be prepared by hand.)  Wrap in plastic and let rest 1 hour at room temperature.

Divide dough into 4 pieces.  Wrap 3 pieces in plastic to prevent drying.  Pat remaining piece of dough into 4"x6" rectangle.  Turn pasta machine to widest setting.  Fold rectangle into thirds and run dough through machine.  Continue folding and kneading process with pasta machine until dough is smooth and velvety, about 10 more times.  Dust dough lightly with more flour as necessary.

Adjust pasta machine to next narrower setting.  Run dough through machine without folding, dusting lightly with flour if sticky.  Repeat, narrrowing rollers after each run until machine is on second narrowest setting; past should be less that 1/16" thick.

Cut dough strip crosswise in half.  Lay 1 piece loosely over lightly floured 1 1/2" ravioli mold.  Gently press dough into molds; if dough tears, patch with small piece of dough and seal with a dab of water.  Fill each pocket with a generous 1/2 tsp filling.  Using small brush or fingertip, moisten rim of dough with water.  Cover with second dough strip half, pressing unfilled dough from center outward to remove any air pockets.  Press around edge of dough to seal.  Run rolling pin or back of spoon down seams of mold to seal and cut ravioli.  Arrange in single layer on lightly floured towel  Repeat with remaining dough and filling.  (Ravioli can be prepared 1 day ahead.  Cover ravioli with kitchen towel and then refrigerate  until ready to cook.)

To serve:  Reheat soup.  Bring covered stockpot of salted water to rapid boil over high heat.  Add ravioli (in batches of no more than 18) and stir to prevent sticking.   Cook, uncovered, until pasta is just firm and al dente; about 5-6 minutes.  Drain well.

Ladle hot soup into bowls.  Divide ravioli among bowls and serve immediately.