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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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There are many different kinds of freshly made ravioli available, and this is a great way to present any of them. I prefer this approach over a tomato sauce, because a reduced broth doesn?t have a strong flavor that competes with the ravioli filling. This is an easy way to put together an elegant meal. From NYT Recipes for Health. Ingredients:
1 quart low sodium chicken stock |
1 freshly ground pepper to taste |
1 pound prepared tortellini (or ravioli) |
1 tbsp extra virgin olive oil |
2 tbsp parsley, chopped |
1/2 cup freshly grated parmesan |
Directions:
1. Place the chicken stock in a saucepan and bring to a boil. Reduce to 2 cups. Season to taste with salt and pepper. Keep at a simmer while you cook the tortellini or ravioli.
2. Bring a large pot of water to a boil, and salt generously. Add the tortellini or ravioli, and cook as directed. Drain and toss with the olive oil and parsley, then distribute among four wide soup plates.
3. Ladle the broth over the pasta, and top with a spoonful of Parmesan. Serve, passing the remaining Parmesan at the table.
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