Ravioli in Broth

Ingredients

• 1 bundle vegetable stock mix
• 2 onions
• 1 Garlic clove
• 2 tbsp oil
• 1 kg beef stock meat (e.g., cross rib or ox shank)
• 1 bay leaf
• 12 peppercorns
• Salt
• 500 g ravioli (from the refrigerated section)
• 1 bundle chives

Instructions

1. 1.

   Clean, wash and chop the vegetable stock mix. Rinse onions and garlic and roughly cut them. Heat oil in a large pot. Sauté the vegetable stock mix, onions, and garlic. Rinse the beef meat and add it with bay leaf and peppercorns. Pour in 2 l water and bring to a boil. Skim off foam once and let the broth simmer gently on low heat for 75 minutes.

2. 2.

   Strain the broth (use the meat elsewhere). Season the broth with salt. Add ravioli and cook according to package instructions in the broth. Rinse chives, shake dry, and cut into fine ribbons. Serve the broth sprinkled with chives.