Ravioli in Ginger Tomato Broth

“I don't believe I ever saw "ravioli in broth" as an appetizer until I dined in LaSalle County, IL. This is a wonderfully rich-flavored recipe, and not for the "wine-faint-of-heart". It makes an elegant beginning for a special dinner; the flavors are complex and I would suggest a simple entree to follow; perfectly grilled fish or chicken would be ideal.”

Ingredients Nutrition

  • 1 (9 ounce) package cheese ravioli or 1 (9 ounce) package spinach ravioli (meat-filled ravioli is a little too heavy for this dish and I like to keep it vegetarian as well)
  • 1 12 cups dry white wine
  • 4 cups vegetable broth
  • 1 medium onion, sliced paper-thin
  • 2 tablespoons minced fresh jalapeno peppers
  • 1 12 teaspoons ground ginger
  • 13 cup shredded fresh basil leaf
  • 1 tomatoes, peeled,seeded and chopped


  1. Prepare ravioli according to package directions (generally, cook in boiling salted water for about 6 minutes for fresh pasta).
  2. Reserve.
  3. Combine wine, broth and onion and bring to a boil, skimming any foam.
  4. Reduce heat and add ginger; simmer 10 minutes.
  5. Add jalapeno, tomato and basil; heat through.
  6. To serve, place 4 or 5 raviolis in the bottom of a bowl; ladle broth over.
  7. (This is also impressive with one very large ravioli in the bottom of a shallow serving bowl.).

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