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Spinach and ravioli broth

Recipe from: 1/27/1993 12:00:00 AM
Ingredients 11
Servings 4


  • 24
    ravioli filled with spinach and ricotta
  • sunflower oil for frying
  • 1
    large onion, finely chopped
  • 2
    vegetable or chicken stock
  • 65
    white wine
  • 3
  • salt and milled black pepper
  • 250
    spinach, washed and shredded
  • 25
    parsley, chopped
  • 125
    chopped fresh basil, if available
  • freshly grated Parmesan cheese


Cook ravioli according to manufacturer's instructions, but cook for 2 to 3 minutes less. Drain, toss in a little oil and set aside. Heat oil in a large saucepan and sauté chopped onion (or 1 bunch spring onions, chopped) until glossy. Add stock (made with 2 1/2 vegetable or chicken stock cubes), wine, sugar and seasoning. Bring to boil, add spinach and parsley and cook for about 5 minutes. Add ravioli and cook for a further 2 to 3 minutes. Remove from heat, stir in basil and serve with grated Parmesan cheese. TOTAL KILOJOULE COUNT: 5 205 kJ (1 245 Cal). A portion: 1 300 kJ (310 Cal).

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