Italian ravioli soup with herb oil recipe

5mins to prepare and 5mins to cook


  • 250g Tesco Finest sundried tomato and mozzarella ravioli

  • 500ml chicken stock

  • 30g fresh flat leaf parsley

  • 10g fresh rosemary

  • 20g fresh basil

  • 20g fresh sage leaves

  • 100ml (3 1/2 fl oz) extra virgin olive oil

  • 25g pinenuts

  • 20g unsalted butter

  • 20g parmesan cheese, finely grated

  • Bring the stock to the boil in a large deep-bottomed frying pan, ready to cook the ravioli in.Meanwhile make the herb oil by adding all the herbs and pine nuts to with the oil and wiz with a hand blender (or a food processor). Taste and season with a little salt and pepper, and transfer this to a small bowl.

    Once the stock is boiling, turn the heat down to a low simmer, and cook the ravioli for 3 minutes gently – you don’t want them to break up.Now add the butter and mix through – this gives an extra richness – carefully transfer the raviloli into two bowls with a slotted spoon, and then pour over the broth.

    Spoon 1tbsp of the herb oil into each bowl and give it a little stir, finish with some black pepper and a sprinkle of Parmesan. (Note: any left over oil can be kept in the fridge for 5 days, and used as a marinade or in a sauce).


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