2 scallions, white and green parts chopped separately
Parmigian-Reggiano cheese, for shaving
Crusty bread, for dunking
Instructions
In a large deep skillet, with a tight fitting lid, heat the olive oil, 2 turns of the pan, over medium-high heat. Stir in the cherry tomatoes and garlic; season with salt & pepper. Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 mins.
Add the chicken stock and 2 cups water and bring to a boil. Cook for a couple of mins, then add the ravioli and cook until tender, 3-4 mins. Remove from the heat and stir in the basil and scallions to wilt.
Serve the soup in shallow bowls and top with large shavings of the cheese. Serve with the bread for dunking.
Originally Submitted
8/12/2010
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