Ingredients
5 cups beef stock
20 mushroom ravioli (fresh or frozen)
2 sprigs fresh oregano (ΒΌ tablespoon dried)
Preparation
Step 1- Bring broth to a boil with oregano added. Cover and reduce heat to simmer 4 to 5 minutes. In a 1 1/2 quart saucepan, bring 1 quart salted water to boil. Add ravioli and cook 1 to 2 minutes. Remove ravioli; add to broth and continue to simmer for 2 to 5 minutes. Remove oregano sprigs. Serve.
Yield: 2 servings
