Ravioli and Green Pea Soup (ravioli in brodo)
Ravioli and Green Pea Soup (ravioli in brodo)
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  • 32 store-bought cheese or meat ravioli (approximately half a 350 g package)
  • 1 onion, thinly sliced
  • 1 tablespoon (15 ml) olive oil
  • 1/4 cup (60 ml) brandy or scotch whiskey (optional)
  • 4 cups (1 litre) beef broth
  • 1 tablespoon (15 ml) honey
  • 1/2 cup (125 ml) frozen green peas
  • Salt and pepper
  • Preparation
  • In a large saucepan of salted boiling water, cook the pasta until just tender. Set aside.
  • Meanwhile, in another saucepan, soften the onion in the oil. Deglaze with the brandy. Add the broth, honey, and peas and bring to a boil. Season with salt and pepper.
  • Divide the ravioli among four bowls and add the broth. Add a few drops of good olive oil to garnish the soup.
  • Description
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