Four Cheese Ravioli in Tomato Broth

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Step 1

Heat oil in a stock pot or sauce pan over medium low. Stir in onion and garlic with pinches of both salt and pepper. Cook till onions soften and are translucent, for about 3 to 4 minutes.

Step 2

Add dried basil, oregano and tomato paste. Cook, stirring the mixture, till the tomato paste deepens in colour a bit. Deglaze pan with apple cider vinegar.

Step 3

Pour vegetable broth in and stir and bring mixture to a boil, then reduce it to a simmer. Add a generous pinch or two of sugar if broth is sour or acidic.

Step 4

Add in ravioli and cook as per packaging instructions, usually for about 3 to 5 minutes.

Step 5

Stir in parmesan, then serve immediately. Top with chopped parsley and, if desired, more parmesan.