| This recipe is liked by 1 person(s). |
Ravioli Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients | |
| 1 cup | chopped cooked chicken, (from a roasted or poached chicken) |
| 1/2 cup | freshly grated aged Asiago, plus more for serving |
| 2 tablespoons | finely chopped flat-leaf parsley, plus 8 fresh leaves |
| Coarse salt and freshly ground pepper | |
| 2 large | eggs |
| All-purpose flour, for dusting | |
| 16 square | wonton skins, (3 1/2 inches), thawed if frozen |
| 8 cups | homemade chicken stock, (or store-bought broth) |
Directions
Stir chicken, cheese, chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and eggs in bowl and set aside.
Roll out 2 wonton wrappers on a lightly floured surface to 4 1/2-inch squares. Place a tablespoon of chicken filling in center of a wrapper. Place 1 parsley leaf on top of filling. Moisten edges of wrapper with water and a wet pastry brush. Top with other wrapper. Press edges with fork tines to seal. Repeat to make 8 ravioli.
Bring chicken stock to a simmer in a large pot. Season the chicken stock with salt and pepper to taste. Add the ravioli, one at a time, and cook 2 minutes. Divide stock and ravioli evenly between 4 serving bowls (8 serving bowls if serving as a first course).
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe