Italian ravioli soup with herb oil recipe

  • Serves 2
  • 5mins to prepare and 5mins to cook
  • 681 calories / serving
Add this recipe to your binder.

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).

  • 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


You may also like

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.