Cream of 4 Cheese Ravioli Vegetable Soup

Cream of 4 Cheese Ravioli Vegetable Soup

Chef Sherry Jefferson, White House Café, Yakima WA

Episode: White House Café

serves 8


  • 1 package 4 cheese ravioli
  • Vegetable Stock
  • 2 cups half-and-half cream
  • 1/2 to 3/4 cup flour
  • 1 herb sprig
  • salt and pepper to taste

Ingredients for Vegetable Stock

  • 1/2 cup grated carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 2 cups water


To create a festive serving bowl, scoop out the middle of a small squash. Use the middle for additional flavor in soup. Place hollowed out squash in oven at 350°F for 20 minutes or until warm and softened.

Bring vegetable stock to boil. Add flour to half-and-half cream, whisk slowly, and then add this mixture to the stock. Using cream, bring the consistency to your preference. Add 4 cheese raviolis and turn heat down to low. Simmer for 20 minutes. Add salt and pepper. Garnish with shredded Parmesan cheese and a sprig of your favorite herb. Serve immediately.

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