Yield: 1 servings
|2 cups||Vegetable stock|
|1 tablespoon||Chopped shallots|
|2 tablespoons||Chopped basil|
|1 teaspoon||Chopped garlic|
|1 cup||Very small diced and seeded tomatoes|
|\N \N||Salt pepper to taste|
|\N \N||Olive oil|
In a sauce pan saute shallots in olive oil until transparent. Add basil, garlic and tomatoes and cook for approximately two minutes. Add stock and adjust seasoning. Serve with three raviolis.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #CD9184 Converted by MM_Buster v2.0l.