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Clear soup with ravioli

Ingredients

For stock
Mutton bones - 500 gms
Carrot - 1
Onion - 1
Water - 1 ltr
Pepper corns - 1 tsp
Celery stalk- 2
Parsley sprigs- 2
Bay leaf - 1

For soup

Red wine (optional) - 100 ml
Tomato paste - 2 tsp
Bay leaf - 1
Salt - to taste
Parmesan or cheddar cheese - for garnish

For Ravioli

Refined flour - 100 gms
Egg - 1
Salt - a pinch

For stuffing
Minced meat - 50 gms
Minced garlic - 1
Salt &white pepper powder - to taste
Parsley(chopped) - a sprig

Method

1.Prepare stock

2. Make ravioli dough and cover with a damp cloth for 15 minutes. Prepare the stuffing.

3. Spread the dough into a thin sheet and cut it into 1 ½ inch squares.

4. Place one square sheet and the stuffing in the centre. Place another square sheet on it and seal the edges. Keep aside.

5. In a pot sauté tomato paste and add wine to it. When it gets reduced, add the prepared stock.

6. Adjust seasoning and simmer for 15 to 20 minutes. Add ravioli and cook till it is done.

7. Garnish with grated cheese.

(The writer is HoD, Catering Science and Hotel Management, VLB Janakiammal College of Arts and Science, Kovaipudur.

AJEET KUMAR LAL MOHAN

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