Cherry Tomato and Ravioli Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Adapted from a Rachael Ray recipe. Ingredients:
2 tablespoons extra virgin olive oil |
2 pints cherry tomatoes |
3 garlic cloves, chopped |
1/4 cup sweet onion, chopped |
salt, to taste |
fresh ground black pepper, to taste |
4 cups chicken stock |
2 cups water |
1 lb fresh cheese ravioli, thawed if frozen |
1 cup fresh basil leaf, chopped |
1/2 teaspoon italian seasoning |
1/4 cup parmigiano-reggiano cheese, grated |
Directions:
1. In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.
2. Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.
3. Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.
4. Add the chicken stock and water and bring to a boil.
5. Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.
6. Remove from the heat and stir in the basil and Italian seasoning to wilt.
7. Serve the soup and top with the cheese.
8. Serve with crusty bread.
|
|