posted by Joe Ames 10-12-98 1:38 AM
Italian Ravioli and Seafood Soup
1 (8 to 10 oz.) pkg. fresh or frozen cheese ravioli
1 (28 oz.) can Italian stewed tomatoes
2 (14 1/2 oz.) cans chicken broth
18 medium shrimp, shelled and deveined
1 lb. halibut steak, cut into 1/2" wide strips
1 small can (1 1/2 oz.) Parmesan cheese
Cook ravioli according to package directions. Pour into a colander, rinse in cold water until cooled and set aside.
To a 4 to 5 quart pan, add tomatoes and their liquid and chicken broth; cover and bring to a boil.
Add pasta to pan then drop shrimp and fish strips on top.
Cover and simmer until fish is opaque in center, 4 to 6
minutes.
Divide seafood among 6 bowls then add ravioli and soup. Sprinkle each serving with Parmesan cheese.
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