Ravioli in Ginger Tomato Broth

Recipe by EdsGirlAngie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 ounce) package cheese ravioli or (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 12
  • 1
    medium onion, sliced paper-thin
  • 2
    tablespoons minced fresh jalapeno peppers
  • 1 12
    teaspoons ground ginger
  • 13
    cup shredded fresh basil leaf
  • 1
    tomatoes, peeled,seeded and chopped
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DIRECTIONS

  • Prepare ravioli according to package directions (generally, cook in boiling salted water for about 6 minutes for fresh pasta).
  • Reserve.
  • 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.).
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