Ravioli in Brodo


  • 1 liter of good chicken stock (stock cube is fine)
  • 10-20 ravioli or tortellini
  • Parmesan
  • 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,