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I am in love with ravioli’s lately. I haven’t been cooking from scratch as much and am always looking for easy, low cal/fat dinners I can throw together even my little ones love. We have these raviolis (did I spell that right?) at least once a week either in soup or sauce. We live in the Midwest and have found these to be the best lower cal frozen version (if you eat 9 raviolis with chicken broth or sauce, your looking at around a 270 cal. meal-very filling):
I’m not a cheese ravioli fan, so when I found these, I was in heaven. They are much healthier than the cheese version (who knew?). I think I saw a recipe long ago with ravioli in soup, so I was thinking these would be good in chicken broth. Rick loves wonton soup so I looked up basic wonton soup ingredients, and put it all together. Very easy and way healthier than take out. Here’s a pic and basic recipe to follow. (note-the broth needs these extra ingr. in order to taste like wonton)
Wonton Ravioli Soup
1 large can chicken stock (I prefer no MSG)
1 bag frozen beef ravioli
1 tablespoon ginger (I use tube version that stays in fridge for months)
3 tablespoon soy sauce (light salt version)
1 tablespoon of sesame oil
minced garlic (your preference)
thin sliced fresh mushrooms (optional-I live for mushrooms)
scallions (optional)-I used parsley tonight as sub
BOK CHOY is always great as well, but not usually in my fridge.
Boil ravioli in water like normal, although I am sure you can just add them to the hot broth if you like and they will cook fine in a couple minutes. Drain and set aside. In large pot add chicken stock, ginger, soy sauce, sesame oil, and garlic to taste. A bit of pepper, and the veggies I mentioned top it off. Great when mushrooms and scallions are not over cooked.
Yummo. I have never really enjoyed the harsh flavor of the pork in wontons, but love the texture-so this is lovely. Let me know if you try it! I have also done this w/white beans & spinach, but more of a chicken soup style. So many options.