Ravioli soup

Recipe Categories : | Italian | Pasta | Ravioli | Soups | MAIN INDEX |

Serves : 4

Ingredients :

• 225g (8oz) fresh pasta dough
• 3 slices Parma ham, cut into very thin strips
• 30g (1oz) butter
• 1 lt. (1¾ pints) chicken stock
• 1 egg, beaten
• nutmeg
• salt and pepper
• 1 sprig tarragon, leaves stripped off and cut into thin strips
• 2 tbsp single cream

Preparation and Cooking Instructions :

1. Roll the pasta dough very thinly, either with a rolling pin or by pressing through a pasta machine, and cut it into rectangles.
2. Place a little of the Parma ham and butter on one half of each rectangle.
3. Brush the edges of each piece of dough with beaten egg.
4. Fold each rectangle in half to form a square and pinch the edges well with fingers to seal. Either trim these squares into various shapes or decorate the edges of the squares with the prongs of a fork.
5. Bring the stock to the boil, and season with nutmeg, salt and pepper.
6. Tip the ravioli into the stock and cook for approximately 2 to 5 minutes, depending on the thickness of the ravioli.
7. Stir the cream into the soup just before serving and sprinkle over the tarragon. Serve hot
8. Cooks Note : The cooking of the ravioli in the soup should be done on a very gentle simmer as the ravioli may burst open if the soup boils vigorously.