Dauphiné Ravioli Soup

recipe

• Step 1
  To separate the ravioli sheets without tearing them apart, place them in the freezer for 10 min. All that's left is to simply "break" them like a chocolate tablet.
• Step 2
  Meanwhile, peel & finely mince the shallots.
• Step 3
  Wash & slice the mushrooms.
• Step 4
  Heat a drizzle of olive oil, in a pot, over medium heat. Add the shallots & sauté for 1-2 min, stirring.
• Step 5
  Bring the heat up to high & add the mushrooms. Sauté them for 3-4 min, stirring.
• Step 6
  Meanwhile, prepare the chicken stock. Dissolve the stock cube in 250ml of hot water per serving.
• Step 7
  Add the chicken stock & bring to a light boil. Reduce the heat to low, cover & leave to simmer for 10 min.
• Step 8
  Add the ravioli in the pot & continue cooking for another 2 min.
• Step 9
  Serve the ravioli soup in a bowl. Top with fresh parsley, if you have some & re-season to taste. Enjoy !