Breaded Four Cheese Ravioli with Tomato Basil Soup
Inspired by the classic American favorite grilled cheese and tomato soup, this dish is a great lunch time combination for all ages.
Ingredients
- 20 breaded ravioli
- ½ quart canned tomatoes
- 1 ea carrot
- 1 ea rib celery
- TT fresh basil
- TT salt and pepper
- TT roux
- 1 ea bouquet garni
- ¼ cup heavy cream
- 4 ea wooden skewers
Directions
Prepare soup by simmering all ingredients with a quart of water for 2 hours. Puree the soup then strain through a sieve. Return the strained broth to the heat and thicken with rough to desired consistency and finish with a splash of heavy cream. Season to taste. Garnish the soup with some heavy cream and olive oil then place the skewer over the top of the soup so the ravioli edges just touches the surface of the soup. Finish with grated Parmigiano Reggiano and fresh basil.
