Cheese Ravioli In Chicken Broth With Squash

In a large saucepan, bring the chicken stock to a boil. Turn down the heat, add the squash, and cook it for 10 to 12 minutes or until tender.

With a slotted spoon, transfer the squash to a plate. Set the chicken stock aside over very low heat.

Bring a soup pot of water to a boil. Add the salt. Tip the ravioli into the pan and let the water return to a boil, stirring gently.

Lower the heat and cook the ravioli for 5 minutes or according to package directions, until the pasta is tender but still has some bite.

With a slotted spoon, transfer the ravioli to pasta bowls. Divide the squash among the bowls and ladle the stock on top. Sprinkle with pepper, Parmesan and sage. Serve at once.