Ragù served over silken egg tagliatelle is one of the signature dishes of Bologna, the food-loving capital city of Emilia-Romagna. In fact, this rich, meaty tomato ragù is so closely associated with Bologna that any dish described as Bolognese will be cloaked in it.
Pasta and broth are a match made in heaven. In this simple, beautiful dish, the deep flavors in the small stuffed agnolotti are enriched by the broth, which you make with the rinds of Parmigiano Reggiano (sustainable and delicious, no?).
Calling a soup made from scratch "ribollita" is a bit of a misnomer. The word means "reboiled," indicating a leftover soup thickened with day-old bread. This kind of dish is typical to la cucina povera, a traditional style of Italian cuisine that literally translates to "poor cooking."