Cookbook:Agnelotti in Brodo

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Agnolotti in Brodo is a very simple and very delicious Italian pasta soup, made with Agnolotti (small, meat or vegetable filled) ravioli. Delicious on a cold day, getting in from a long day at work, and without much time to devote to preparing a tasty meal. Best served with some home made garlic bread and a healthy salad.

Ingredients

• 250 gr packet of Agnolotti pasta or small ravioli-type pasta
• 1/2 litre of water but more water to be added to thin out the soup if required
• 2 good quality dhicken stock cubes
• 1/2 cup of single cream
• 1 pinch of ground black pepper (as much as can be held between the finger/thumb)
• A dash of olive oil
• A handful of chopped parsley
• A dash (you decide how big or small!) or sweet sherry
• Fresh grated Parmesan to serve

Procedure

1. Bring the water to a rolling boil and add the stock cubes and let dissolve.
2. Add the Agnolotti pasta and cook according to the instructions on the packet
3. Add the cream and the parsley about 2 minutes before the end of the cooking, and turn down the heat
4. Add the slug of sherry just before serving (or indeed if serving to children, the sherry can be added to the grown-up's plate after serving!!)

Let stand for a few minutes (whilst you pour a glass of wine, seat the guests and distribute the garlic bread... which is a must with this dish)... serve, sprinkled with grated Parmesan cheese...and enjoy

Buon Appetito Wikibookians --Peterkirchem (talk) 18:59, 13 June 2008 (UTC)