Agnolotti Pasta Soup (Agnolotti in Brodo)

Ingredients

• 250 grams (8–9 ounces) of agnolotti or other small ravioli-type pasta
• ½ litre (2 cups) of chicken broth (canned or homemade) or ½ litre of water and 2 good-quality chicken stock cubes
• ½ cup of single (light) cream
• 1 pinch of ground black pepper
• 1 handful of chopped flat-leaf parsley
• 1 dash (you decide how big or small) of sweet sherry
• Freshly-grated Parmesan cheese (Parmigiano-Reggiano) for garnish

Steps

1. 1

   Bring the chicken broth to a rolling boil. If using water and chicken stock cubes, bring the water to a boil, add the stock cubes and let dissolve.

2. 2

   Add the agnolotti and cook according to the instructions on the package.

3. 3

   Add the cream, freshly-ground black pepper, and chopped parsley about 2 minutes before the end of the cooking, and turn down the heat.

4. 4

   Add the dash of sherry just before serving. If serving to children, dish out their portions first, then add the sherry for the grown-ups.

5. 5

   Let stand for a few minutes to marry the flavors, then serve, sprinkled with grated Parmesan cheese and enjoy.