No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Ravioli Soup

Asiago cheese in the chicken dumplings adds an Italian touch to wonton soup.

  • Servings: 8
Ravioli Soup

Source: Mad Hungry, March 2011


  • 1 cup chopped cooked chicken (from a roasted or poached chicken)
  • 1/2 cup freshly grated aged Asiago, plus more for serving
  • 2 tablespoons finely chopped flat-leaf parsley, plus 8 fresh leaves
  • Coarse salt and freshly ground pepper
  • 2 large eggs
  • All-purpose flour, for dusting
  • 16 square wonton skins (3 1/2 inches), thawed if frozen
  • 8 cups homemade chicken stock (or store-bought broth)


  1. Stir chicken, cheese, chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and eggs in bowl and set aside.

  2. Roll out 2 wonton wrappers on a lightly floured surface to 4 1/2-inch squares. Place a tablespoon of chicken filling in center of a wrapper. Place 1 parsley leaf on top of filling. Moisten edges of wrapper with water and a wet pastry brush. Top with other wrapper. Press edges with fork tines to seal. Repeat to make 8 ravioli.

  3. Bring chicken stock to a simmer in a large pot. Season the chicken stock with salt and pepper to taste. Add the ravioli, one at a time, and cook 2 minutes. Divide stock and ravioli evenly between 4 serving bowls (8 serving bowls if serving as a first course).

Reviews (1)

  • u2debb 20 Sep, 2012

    I loved this soup! When I made my ravioli I had 20 instead of 8. I used parm cheese cause that is what I had but the flavor was just so good. Great recipe Lucinda! Thanks.

Related Topics