Thursday, 30 March 2017

A quick lunch

Sometimes I love to use some good quality ready made food. I bought some filled pasta from Alsasse France last weekend. They are similar to the ones made in Swabia. Here they are called Maultaschen in France called Ravioles.
These are mostly meat filled and were eaten during times when people should not eat meat, the time between ash wednesday and good friday. So they hid the meat in some pasta.

The easiest way to prepare them is cooking them in a broth for 20 minutes until they are puffed up and tender. The better the broth the better the soup later.

Use some fresh lovage, parsley, spring onions and a bay leaf and if you love it a clove of garlic to improve the broth.

When the filled pasta is done, just cut it up into bite size pieces. Put it on a soup dish and fill it up with a generous ladle of broth.

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