Recipe Categories
Poultry
Soup & Stews
Poultry Stew

Cullen's Wing Ravioli Stew

12-chicken wings (about 2 1/2-pounds), wing tips removed if desired

3-celery stalks, trimmed and sliced (about 1 cup)

1-medium onion, minced (about 1 cup)

1-bay leaf

1-tsp dried basil

1/2-tsp dried sage

salt and freshly ground pepper

(12) 1-inch cheese ravioli, cooked and drained

1/4-cup freshly grated Parmesan cheese

Place chicken wings in 6-quart saucepan with enough water to cover by 1 inch. Add celery, onion, bay leaf, basil, sage and salt and pepper and bring to boil over medium-high heat. Reduce heat to low, cover and simmer 25 minutes. Divide chicken wings and raviolini evenly among 4 large bowls. Skim fat from surface of broth and strain into bowls. Sprinkle each with cheese and serve. 4 servings..