Recipes
Ravioli and Vegetable Soup
This is a complete meal – and very easy to make. I buy fresh ravioli (any size, any filling of your choice) and freeze them in a zip-lock bag until I need to use them. (Dried ravioli would work just as well.) Use whatever vegetables are available – fresh or frozen. This is one of my “emergency” dinners and is always well received.
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Preparation Time
15 mins
optional if you want to chop the onions and sun-dried tomatoes -
Cook Time
20 – 30 mins
time varies depending on if you add onions and sun-dried tomatoes -
Serves
2-3 people
Ingredients
- ½ onion, chopped (optional)
- Sun-dried tomatoes, chopped (optional)
- Olive oil
- 2 cups vegetable or chicken broth* (see below for my personal favourite)
- 12 oz (350 grams) ravioli (see above on available options)
- 1 cup frozen peas
- 1 cup frozen corn
- Handful of “greens” (spinach or baby Swiss chard, for example)
- Parmesan cheese
Instructions
- Sauté chopped onion and sun-dried tomatoes in olive oil, using a wide, deep pan. (If you’re really in a hurry, skip this step.)
- Add broth and bring to a boil.
- Add ravioli (if frozen, straight from the freezer).
- Cook gently until ravioli are nearly done (10 – 15 minutes).
- Add frozen corn and peas.
- Cook for a further 5 minutes, adding greens during this time. (They will cook very quickly.)
- Top with grated Parmesan cheese.
* Personal Note on Broths
Chicken and vegetable broths range dramatically in quality. Cook’s Illustrated recommends Swanson Certified Organic Free Range Chicken Broth and Swanson Vegetarian Vegetable Broth.
My favorite is Marigold Swiss Vegetable Bouillon powder. I used to order it from Europe, but it’s now available at Amazon. This is the product I order, but there are many more options and varieties.
