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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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  tomatoes, peeled,seeded and chopped

Directions

1. Prepare ravioli according to package directions (generally, cook in boiling salted water for about 6 minutes for fresh pasta).
2. Reserve.
3. Combine wine, broth and onion and bring to a boil, skimming any foam.
4. Reduce heat and add ginger; simmer 10 minutes.
5. Add jalapeno, tomato and basil; heat through.
6. To serve, place 4 or 5 raviolis in the bottom of a bowl; ladle broth over.
7. (This is also impressive with one very large ravioli in the bottom of a shallow serving bowl.).