Cream of 4 Cheese Ravioli Vegetable Soup
Presented by: Chef Sherry Jefferson, White House Café, Yakima WA
- 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.