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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.
- 1 (9 ounce) package cheese ravioli or 1 (9 ounce) package spinach ravioli (meat-filled ravioli is a little too heavy for this dish and I like to keep it vegetarian as well)
- 1 1⁄2 cups dry white wine
- 4 cups vegetable broth
- 1 medium onion, sliced paper-thin
- 2 tablespoons minced fresh jalapeno peppers
- 1 1⁄2 teaspoons ground ginger
- 1⁄3 cup shredded fresh basil leaf
- 1 tomato, peeled,seeded and chopped
- Prepare ravioli according to package directions (generally, cook in boiling salted water for about 6 minutes for fresh pasta).
- Combine wine, broth and onion and bring to a boil, skimming any foam.
- Reduce heat and add ginger; simmer 10 minutes.
- Add jalapeno, tomato and basil; heat through.
- To serve, place 4 or 5 raviolis in the bottom of a bowl; ladle broth over.
- (This is also impressive with one very large ravioli in the bottom of a shallow serving bowl.).