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).