Ravioli in Ginger Tomato Broth |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I don't believe I ever saw ravioli in broth as an appetizer until I dined in LaSalle County, IL. This is a wonderfully rich-flavored recipe, and not for the wine-faint-of-heart . It makes an elegant beginning for a special dinner; the flavors are complex and I would suggest a simple entree to follow; perfectly grilled fish or chicken would be ideal. Ingredients:
1 (9 ounce) package cheese ravioli or 1 (9 ounce) package spinach ravioli (meat-filled ravioli is a little too heavy for this dish and i like to keep it vegetarian as well) |
1 1/2 cups dry white wine |
4 cups vegetable broth |
1 medium onion, sliced paper-thin |
2 tablespoons minced fresh jalapeno peppers |
1 1/2 teaspoons ground ginger |
1/3 cup shredded fresh basil leaf |
1 tomato, peeled,seeded and chopped |
Directions:
1. Prepare ravioli according to package directions (generally, cook in boiling salted water for about 6 minutes for fresh pasta).
2. Reserve.
3. Combine wine, broth and onion and bring to a boil, skimming any foam.
4. Reduce heat and add ginger; simmer 10 minutes.
5. Add jalapeno, tomato and basil; heat through.
6. To serve, place 4 or 5 raviolis in the bottom of a bowl; ladle broth over.
7. (This is also impressive with one very large ravioli in the bottom of a shallow serving bowl.).
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