A simple and tasty Italian-style chicken stew with raviolini (small or miniature ravioli). It may be more economical to use a stewing chicken for preparing this recipe instead of the chicken wings with today's popularity of chicken 'hot wings'.

Chicken-Raviolini Stew

12 chicken wings (2 1/2 pounds), wing tips removed if desired

Water, as needed

3 celery stalks, sliced

1 medium onion, finely minced

1 bay leaf

1 teaspoon dried basil

1/2 teaspoon dried sage

Salt and freshly ground pepper to taste

8 ounces cheese raviolini*, cooked and drained

1/4 cup freshly grated Parmesan cheese

1. Place chicken wings in 6-quart saucepan with enough water to cover by 1-inch. Add celery, onion, bay leaf, basil, sage, salt and pepper. Bring to boil over medium-high heat. Reduce heat to low, cover and simmer 25 minutes.
2. Add cooked raviolini and serve.
3. To serve, ladle soup into serving bowl and sprinkle with Parmesan cheese.

Makes 4 servings.