Ravioli soup
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- salt and pepper
- ½ tsp dried basil
- ½ tsp dried oregano
- 4 tbsp tomato puree
- 1 tbsp dry sherry
- 400 ml chicken stock
- ready made cheese and spinach ravioli
- parmesan or mature cheese, grated on top
Instructions
- Heat the olive oil in a large saucepan over a low heat. Stir in the onion and garlic with the salt and pepper. Cook until the onions are soft, but not burnt.
- Stir in the basil, oregano and tomato puree and cook for a few mins. Add the dry sherry and stock and stir. Bring the mixture to a boil and simmer for 10mins.
- Pour the mixture into a blender and blitz until smooth. Return to the pan, add the ravioli and cook for another 5-8mins until the fresh pasta has cooked.
- Serve immediately with a warm crusty baguette.