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Soup “Italiano” with ravioli with turkey and mushrooms, baby carrots, spinach, green basil and Parmesan cheese in a proprietary chicken broth

Europe

Soup “Italiano” with ravioli with turkey and mushrooms, baby carrots, spinach, green basil and Parmesan cheese in a proprietary chicken broth

Easy to cook

20 minutes

900 grams

For a group

Per 100 g of dish: 86.6 kcal, 4.7 proteins | 3.3 fats | 9.5g carbohydrates

An exquisite composition of ravioli with turkey and mushrooms, baby carrots and spinach in a signature chicken broth with the aroma of green basil and a generous crumble of Parmesan.

Ivan Melnikov, Head Chef of Yacht Chief

The Yacht Chief menu uses only the freshest ingredients from trusted suppliers. You will definitely appreciate the taste and freshness of the prepared dish!

Aioli sauce with sour cream from the chef 60 g

Ravioli with turkey and mushrooms 250 g 1 piece

Green basil 5 g / Spinach 30 g / Parsley 10 g / Garlic 6 g 1 pc.

Accuracy in following the recipe, temperature regime, and product handling is the key to the benchmark quality of dishes from Yacht Chief.

Pour the broth into the pan, add Italian herbs seasoning and bring to a boil.

Crush the garlic, peel and chop finely.

Cut the baby carrots in half crosswise. Add green peas, baby carrots and garlic to the broth in the pan and bring to a boil.

Add the ravioli to the broth with vegetables, bring to a boil and cook for 3 minutes at a gentle simmer.

Cut off the roots of the spinach and tear the leaves into large pieces with your hands. Separate the basil leaves from the stems and chop finely. Finely chop the parsley along with the stems.

Add spinach, chopped parsley and basil to the soup pan, add salt to taste, stir and remove from heat.

Ladle the soup into bowls, sprinkle with Parmesan cheese and serve with sour cream aioli.

When developing the recipes, Yacht Chief takes into account the conditions of cooking on a yacht. Most of our dishes require only a stovetop and a standard set of kitchen tools.