Cherry Tomato and Ravioli soup

2 table EVOO
2 pints cherry tomatoes
2 cloves garlic crushed or chopped
salt and pepper
32 oz chicken stock (4 cups)
1 pd fresh cheese ravioli
1 cup basil leaves
2 scallions white and green separate

in large deep skillet w/lid heat EVOO over medium high heat; stir in tomatoes and garlic; season w/salt and pepper; cover and cooking 7-8 mins for tomatoes to burst; add stock and 2 cups water; boil; add ravioli and cook until tender for 3 or 4 mins; remove from heat and add basil and scallions; add cheese on top if desired

Phillip liked

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