Stephen's Cherry Tomato Ravioli Soup
- 2 Tbsp olive oil
- 2 pints cherry tomatoes
- 2 garlic cloves, crushed or chopped
- salt and pepper
- 1 quart chicken stock
- 1 lb. fresh cheese ravioli
- 1 c. fresh basil leaves
- 2 scallions, white and green parts, chopped (reserve some for garnish)
In a large, deep skillet with a tight-fitting lid or Dutch oven, heat the oil over medium-high heat. Add the cherry tomatoes and stir, then add the garlic and salt and pepper to taste. Cover the pan and cook 7 to 8 minutes, shaking occasionally until the tomatoes burst and a thick sauce forms. Add the stock and 2 c. water and bring to a boil for a couple of minutes. Add the ravioli and cook to 3 to 4 minutes or until the ravioli are tender. Turn off the heat, wilt in the basil leaves, and stir in the scallions.
Garnish with grated Parmesan and serve with crusty bread for dunking.