Home › The Principles of Cookery › Ravioli Soup

Ravioli Soup

Prepare and poach the ravioli as in the last recipe. Drain them, and put them into a soup tureen. Pour over them two quarts of good strong veal or game stock, add a glassful of Madeira, and serve very hot. Send a plateful of grated Parmesan to table with the soup. Time, five minutes to poach the ravioli. Sufficient for ten or twelve persons.