Sunday, October 9, 2011
Ravioli in a light vegetable broth, from Gael
From Vegetarian Times, Oct. 2011. Made with the cherry tomato and tapenade tartlets. Delicious and fast!
4 c vegetable or chicken broth
1 lb fresh ravioli or tortellini (about 30)
1-2 carrots, grated
6 button mushrooms,sliced thinly
2 green onions, thinly sliced
2 cloves minced garlic
1/2 tsp fines herbes (or whatever herbs you like)
12 fresh basil leaves
Bring broth and 1 c water to boil. Add ravioli/tortellini and cook accoding to package till al dente. Remove pasta to plate w slotted spoon.
Reduce heat to med-low. Add carrots, mushroom, green onions, garlic and fines herbes. Cover and simmer 5 minutes.
Ladle broth into bowls. Divide ravioli among bowls. Sprinkle w basil.
262 calories per bowl (w 5 ravioli)