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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the EVOO, 2 turns of the pan, over medium-high heat. Stir in the cherry tomatoes and garlic; season with salt and pepper. Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7 to 8 minutes.

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  • Add the chicken stock and 2 cups water and bring to a boil. Cook for a couple of minutes, then add the ravioli and cook until tender, 3 to 4 minutes. Remove from the heat and stir in the basil and scallions to wilt.

  • Serve the soup in shallow bowls and top with large shavings of the parmigiano cheese. Serve with the bread for dunking.

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