- 1 liter of good chicken stock (stock cube is fine)
- 10-20 ravioli or tortellini
- Salt and pepper
- Crusty bread to serve
Bring stock to the boil and reduce by about a third. Add the pasta until cooked.
Divide ravioli into 2 bowls and ladle stock over the top. Grate the parmesan over the top and add salt, pepper and herbs.
Serves 2 with crusty bread,