Magazine article Sunset

Just One Ravioli Apiece

Magazine article Sunset

Just One Ravioli Apiece

Article excerpt

It's dramatic and easy, and you bake it

Take one ravioli and stretch it out of shape. Make it really big. Then burst the seams that contain the filling. Loosen up the sauce and scent it with fresh herbs. Now you have a super soup ravioli.

These oversize ravioli are akin in flavor to their smaller counterparts but, surprisingly, much easier and quicker to assemble. Purchased egg roll wrappers take the place of homemade pasta. To make each ravioli, lay an egg roll wrapper in an ovenproof soup bowl. Mound the ground chicken and artichoke filling on the wrapper, then cover with another wrapper. Don't worry about sealing the edges; they don't even need to be aligned. Then bake the ravioli in broth. The result is stunning - and the preparation is oh so easy.

Super Chicken Ravioli Soup

Cooking time: About 1 hour

Prep time: About 25 minutes

Notes: Use wide, shallow bowls suited to oven temperatures, such as heavy-duty restaurant china, stoneware, or ovenproof glass. China with gold or silver trim, earthenware with fragile glazes, and regular glass won't work. The ravioli can be completely assembled up to 1 day ahead, then baked to serve.

Makes: 4 servings

5 cups chicken broth

3 tablespoons tomato paste

6 sprigs fresh basil (5 to 8 in. long)

4 sprigs fresh mint (5 to 8 in. long)

2 small dried hot chilies

1 teaspoon olive oil

1 onion (about 6 oz.), chopped

1 clove garlic, minced

1 pound ground lean chicken or turkey

1 package (9 oz.) frozen artichoke hearts, thawed

1 cup low-fat ricotta cheese

1 large egg white

1/4 cup grated parmesan cheese

1/4 teaspoon each ground nutmeg and white pepper

About 2 tablespoons melted butter or margarine

8 egg roll wrappers (6 in. square)

1 tablespoon each chopped fresh basil leaves and fresh mint leaves

Salt and pepper

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