French Onion Soup Ravioli Is Stupidly Delicious
As everyone knows, the best part of French onion soup is the melty, crispy, cheesy crouton, and the best part of ravioli, is um, the ravioli. Which is why I decided to top your standard four-cheese ravioli with a bucket of grated Gruyere that then gets broiled until bubbly. Think of the soup as the sauce.
French onion soup ravioli recipe
Total Time: 25 minutes
Yield: 2 servings
INGREDIENTS:
- 1 (18.5 ounce) can French onion soup
- 9 ounces fresh four-cheese ravioli
- 6 ounces gruyere cheese, grated
- ¼ cup French fried onions
DIRECTIONS:
- In a medium saucepan, bring soup to a simmer over medium-high heat. Add ravioli and cook until al dente, about 7 to 9 minutes. In the meantime, preheat the broiler.
- Divide the soup and ravioli into two oven-safe bowls, top with gruyere. Place bowls on a baking sheet and broil until bubbly and golden brown, 3 to 5 minutes.
- Top with fried onions and serve immediately.