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Ravioli in Brodo

April 27, 2014 by TSJC Leave a Comment

RAVIOLI IN BRODO

We all have one of those feeling under the weather meals that always made us feel better as a kid. This is mine, simple and restorative and when you not feeling great all the ingredients are in your pantry and freezer and it takes 10 minutes to prepare.
Keep a good quality liquid or cubed stock in your pantry, a better quality than your average add-to-stews block. In my freezer I always have a few portions of handmade pasta. When I need a quick meal I prepare the stock to pack instructions (I usually add some carrot to sweeten it a bit, which I cut it into 3 or 4 large chunks so I can remove it before eating, but this is optional) Once the stock has cooked for about 15 minutes, if you added the carrots, otherwise 5 just bring to the boil. Add a portion of the frozen pasta and cook till ready. It is very basic and you can add flourish to it in the form of a sprinkle of fresh parmesan and then it’s perfect for a dinner party.

Some deli’s stock an imported dried Italian tortellini which is great because it’s always on hand and has great flavour.

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Filed Under: Dinner Tagged With: Dry Goods, Quick Meals

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The Secret Jozi Chef & The Cookery

Paul Maciel, started well known Jozi restaurant Pronto in 2004, after 12 years Paul sold Pronto and decided to follow his passion for writing and teaching about food with the launch of his blog The Secret Jozi Chef and his cooking school The Cookery. The Cookery and multipurpose kitchen space in Craighall Park.
The venue hosts fun social classes for students during the week as well as interactive chef's table events. The venue is staffed by a team that loves what they do always ensuring a welcoming space. The Cookery is equipped with state of the art Whirlpool and KitchenAid appliances and plenty of room for larger groups to cook.

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Paul Maciel is the Chef Owner, of award winning Italian restaurant Pronto in Johannesburg.

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