Clear soup with ravioli

Clear soup with ravioli

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1.75 litres beef stock
125ml dry white wine or vermouth
3 tablespoons tomato paste
1 bay leaf
freshly ground black pepper
24-30 frozen ravioli
parmesan cheese, grated, to serve
salt

Method

  1. Place stock, wine or vermouth, tomato paste and bay leaf in a large saucepan and blend together. Heat until soup boils, then season with salt and pepper. Add ravioli to pan and simmer for about 20 minutes or until tender.
  2. Remove bay leaf and ladle soup into bowls. Sprinkle with a little grated parmesan cheese and serve with extra parmesan.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again