Not only is this a healthy meal it could be the easiest thing you ever learn to make.
Ingredients
- 1/2 zucchini
- 1 carrot
- 1 celery stalk finely chopped
- 1/4 onion finely chopped
- 1L chicken stock (liquid)
- 375 g ravioli fresh
- 1/4 cup peas frozen
- 1/2 cup parmesan cheese *to serve
- 1 tsp olive oil
Method
-
Step 1Heat saucepan to medium-high. Add oil, chopped onion and celery and saute for about 3 or 4 minutes.
-
Step 2Meanwhile grate the zucchini and carrot and add to saucepan. Fry off for a minute or so.
-
Step 3Add the stock to saucepan and bring to boil for about 5 minutes.
-
Step 4Next add your chosen pasta and the peas. Cook the pasta as per packet instructions at a gentle boil.
-
Step 5Once the pasta has cooked through, serve and top with parmesan cheese.
Equipment
- 1 grater
- 1 saucepan
Recipe Notes
Extra uncooked ravioli can be frozen and used at a later date.
You can use tortellini or agnolotti instead of ravioli.
The peas can also substituted with chopped spinach or fresh broccoli.
You can add as many vegies as you like.
Sometimes I even throw in a little loose pasta too (like in this photo) to thicken up the soup.
Recipe Reviews
JOIN THE CONVERSATION
Log in Register