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 'hot wings'.
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
- 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.
- Add cooked raviolini and serve.
- To serve, ladle soup into serving bowl and sprinkle with Parmesan cheese.
Makes 4 servings.