Stuffed-Noodle Soup

By Martha Stewart (16,118 recipes)
Stuffed-Noodle Soup

Description

This recipe makes four ravioli, but you can serve the soup with one or two in each bowl. If you don't have time to make the stock and ravioli, substitute 4 cups low-sodium store-bought chicken stock and fresh ravioli and start at step 8.

Ingredients

  • 1 carrot, peeled and cut into 1-inch pieces
  • 1 large egg
  • 1 whole chicken (about 3 pounds, liver and neck reserved)
  • 1/4 cup freshly grated Asiago or Parmesan cheese
  • 1/8 teaspoon freshly ground pepper
  • 10 black peppercorns, crushed
  • 3 garlic cloves
  • 3 large sprigs flat-leaf parsley, plus 1 tablespoon finely chopped
  • 8 square wonton wrappers (3 1/2 inches), thawed if frozen
  • All-purpose flour, for dusting
  • Coarse salt

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  • Yield
  • servings:2

Instructions

Read the preparation instructions at Martha Stewart


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