Ingredients
-
1
-
1 1/2
-
4
-
1
-
2
-
1 1/2
-
1/3
-
1
-
-
-
-
-
-
-
Directions
Ravioli in Ginger Tomato Broth, 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 , Delicious way to serve pasta without a heavy tomato or cheese sauce – highly recommended!!! We used dried herbs in the broth, and that seemed to work just as well , My BF and I both loved this dish, but the taste was a little bit intense, either due to the onions or wine (not the jalapeno, that was a nice touch) Next time I might saute the onions first or use less wine Also, although used vegetable ravioli, I think cheese would work better because it would be a foil for the wine and basil and otherwise low-fat broth Angie is right, this dish would work great as an appetizer for an elegant dinner Thanks!
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Steps
|
1
Done
|
Prepare Ravioli According to Package Directions (generally, Cook in Boiling Salted Water For About 6 Minutes For Fresh Pasta). |
|
2
Done
|
Reserve. |
|
3
Done
|
Combine Wine, Broth and Onion and Bring to a Boil, Skimming Any Foam. |
|
4
Done
|
Reduce Heat and Add Ginger; Simmer 10 Minutes. |
|
5
Done
|
Add Jalapeno, Tomato and Basil; Heat Through. |
|
6
Done
|
to Serve, Place 4 or 5 Raviolis in the Bottom of a Bowl; Ladle Broth Over. |
|
7
Done
|
(this Is Also Impressive With One Very Large Ravioli in the Bottom of a Shallow Serving Bowl.). |
