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Chicken-Raviolini Stew

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

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.

To serve, ladle soup into serving bowl and sprinkle with Parmesan cheese.