Italian ravioli soup with herb oil recipe

  • Serves 2
  • 5mins to prepare and 5mins to cook
  • 681 calories / serving
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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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  • Ingredients

  • 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
  • Energy 2825kj 681kcal 34%
  • Fat 52g 74%
  • Saturates 15g 73%
  • Sugars 5g 6%
  • Salt 3.8g 63%

of the reference intake
Carbohydrate 36g Protein 16g Fibre 6g


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