Chicken consomme with ravioli

Name: Chicken consomme with ravioli
Yield: 6
Ingredients: 1 ½ kgs Chicken (Main); 1 large Onion, halved; 2 medium Carrots, peeled and sliced; 1 medium Swede, peeled and halved; 4 stalks Celery, and leaves; 6 stalks Parsley; 1 tsp Salt; 6 Black peppercorns; 1 cup Carrot, neatly diced, blanched; 6 pieces Ravioli, I used fresh raviolo (Main); 2 Tbsp Parsley, finely chopped

for 6 people

Jan Bilton

Food writer and cookbook author.

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Other stuffed fresh pasta could replace the ravioli if preferred.

Ingredients

1 ½ kgs	Chicken (Main)
1 large	Onion, halved
2 medium	Carrots, peeled and sliced
1 medium	Swede, peeled and halved
4 stalks	Celery, and leaves
6 stalks	Parsley
1 tsp	Salt
6	Black peppercorns

Garnish

1 cup	Carrot, neatly diced, blanched
6 pieces	Ravioli, I used fresh raviolo (Main)
2 Tbsp	Parsley, finely chopped

Directions

Place the chicken in a large saucepan and cover with cold water. Add the other ingredients. Slowly bring to the boil, skimming off any foam on the top. Cover and simmer for two hours.
Remove the chicken, cool and store in the refrigerator for use in another recipe or for sandwiches.
Strain the stock. Return to a clean saucepan and bring to a simmer. Add the carrot and ravioli and simmer until the ravioli are cooked. Stir in the parsley and serve. Excellent served as a starter.