Cherry Tomato Ravioli Soup (from Rachael Ray)

hey fans, I made Rachael ray's Cherry tomato ravioli soup, souper filling and delicious. I know we been having a drought problems in cali. so I thought we may have rain this summer sometime, so I thought this recipe would be a great in handy in wet months in California so I hope you get cooking and I will be competing this Saturday so very excited about my 5th year as a fair chef competitor xoxo chef ava

 

 

Cherry Tomato Ravioli Soup
From Rachael Ray
Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO)

• 2 pints cherry tomatoes

• 2 cloves garlic, crushed or chopped

• Salt and pepper

• 1 32 ounce container  (4 cups) chicken stock

• 1 pound fresh cheese ravioli

• 1 cup basil leaves, torn

• 2 scallions, white and green parts chopped separately

• A chunk of parmigiano-reggiano cheese, for shaving

• Crusty bread, for dunking

Directions

1. In a large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the EVOO, 2 turns of the pan, over medium-high heat. Stir in the cherry tomatoes and garlic; season with salt and pepper. Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7 to 8 minutes.
2. Add the chicken stock and 2 cups water and bring to a boil. Cook for a couple of minutes, then add the ravioli and cook until tender, 3 to 4 minutes. Remove from the heat and stir in the basil and scallions to wilt.
3. Serve the soup in shallow bowls and top with large shavings of the parmigiano cheese. Serve with the bread for dunking.