Savoy Cabbage Soup with Ravioli (Zuppa di Valpelline)
Serves: 4
Preparation time: 45 min.
Soups of the hearty variety are common in the Aosta Valley in Italy. Zuppa di Valpelline is no exception to it. Traditionally made with old bread and topped with melted Fontina cheese. This variation calls for large raviolis (2 per person) as a substitute for the cheese bread. Easy to make and rewarding. A perfect fall and winter meal.
Ingredients
- 8 large raviolis, either meat or vegetable filling
- 400 gr (about 3/4 lbs) savoy cabbage, thinly sliced (use tender leaves only)
- 125 gr (about 6) bacon rashers
- 1 liter (4 cups) beef stock
- salt and freshly ground pepper
- 4 tbsp chopped Italian parsley
- freshly grated Parmesan cheese
Preparation:
Blanche savoy cabbage in salted boiling water for about 3 minutes or al dente. Tip cabbage in a colander while running it under cold water to arrest cooking. Drain well again and set aside.
Add bacon rashers to a frying pan and fry them until they are crispy. Set aside on paper towels until ready to use.
Return savoy cabbage to the saucepan and add enough beef broth to cover the cabbage. Bring to a gentle boil and lower the heat afterwards. Nestle the raviolis in the cabbage-broth mix and simmer it gently until raviolis are done 3-4 minutes or according to package instructions. Add more broth if soup seems to thick to your liking. Taste for salt and pepper.
Divide soup among 4 serving plates allowing 2 raviolis per person. Sprinkle with crumbled bacon rashers, chopped parsley and freshly grated Parmesan.
