Reviews (1)        Add Rating & Review     10 Ratings   5 star values:        1    4 star values:        0    3 star values:        7    2 star values:        1    1 star values:        1                Martha Stewart Member     Rating: Unrated       09/20/2012   I loved this soup! When I made my ravioli I had 20 instead of 8. I used parm cheese cause that is what I had but the flavor was just so good. Great recipe Lucinda! Thanks.

Back to Ravioli Soup All Reviews for Ravioli Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1 cup chopped cooked chicken (from a roasted or poached chicken) 1/2 cup freshly grated aged Asiago, plus more for serving 2 tablespoons finely chopped flat-leaf parsley, plus 8 fresh leaves Coarse salt and freshly ground pepper 2 large eggs All-purpose flour, for dusting 16 square wonton skins (3 1/2 inches), thawed if frozen 8 cups homemade chicken stock (or store-bought broth)

Gallery

Recipe Summary Servings: 8

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1 cup chopped cooked chicken (from a roasted or poached chicken) 1/2 cup freshly grated aged Asiago, plus more for serving 2 tablespoons finely chopped flat-leaf parsley, plus 8 fresh leaves Coarse salt and freshly ground pepper 2 large eggs All-purpose flour, for dusting 16 square wonton skins (3 1/2 inches), thawed if frozen 8 cups homemade chicken stock (or store-bought broth)

Directions

Stir chicken, cheese, chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and eggs in bowl and set aside.

Roll out 2 wonton wrappers on a lightly floured surface to 4 1/2-inch squares. Place a tablespoon of chicken filling in center of a wrapper. Place 1 parsley leaf on top of filling. Moisten edges of wrapper with water and a wet pastry brush. Top with other wrapper. Press edges with fork tines to seal. Repeat to make 8 ravioli.

Bring chicken stock to a simmer in a large pot. Season the chicken stock with salt and pepper to taste. Add the ravioli, one at a time, and cook 2 minutes. Divide stock and ravioli evenly between 4 serving bowls (8 serving bowls if serving as a first course).

Reviews (1)

 Add Rating & Review     10 Ratings   5 star values:        1    4 star values:        0    3 star values:        7    2 star values:        1    1 star values:        1        

   Martha Stewart Member     Rating: Unrated       09/20/2012   I loved this soup! When I made my ravioli I had 20 instead of 8. I used parm cheese cause that is what I had but the flavor was just so good. Great recipe Lucinda! Thanks.

Reviews (1)

Add Rating & Review     10 Ratings   5 star values:        1    4 star values:        0    3 star values:        7    2 star values:        1    1 star values:        1

Add Rating & Review

10 Ratings 5 star values: 1 4 star values: 0 3 star values: 7 2 star values: 1 1 star values: 1

10 Ratings 5 star values: 1 4 star values: 0 3 star values: 7 2 star values: 1 1 star values: 1

10 Ratings 5 star values: 1 4 star values: 0 3 star values: 7 2 star values: 1 1 star values: 1

  • 5 star values: 1 4 star values: 0 3 star values: 7 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: Unrated       09/20/2012   I loved this soup! When I made my ravioli I had 20 instead of 8. I used parm cheese cause that is what I had but the flavor was just so good. Great recipe Lucinda! Thanks.

    Martha Stewart Member

    Rating: Unrated 09/20/2012

I loved this soup! When I made my ravioli I had 20 instead of 8. I used parm cheese cause that is what I had but the flavor was just so good. Great recipe Lucinda! Thanks.

Rating: Unrated

All Reviews for Ravioli Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Ravioli Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest