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

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.

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