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Ravioli Soup

A soup made with ravioli, veal stock, sherry wine, and served hot with grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sherry and cheese work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 143 recipes. Both carry ethyl pentanoate, which smells yeast, fruit. The science ↓

Ravioli Soup

Ingredients

Directions

Prepare

  1. Use raviolis the same day they are purchased.

  2. Heat the soup tureen.

Make the soup

  1. Pour veal stock over the raviolis.

  2. Add sherry wine.

Serve

  1. Serve very hot.

  2. Serve with grated cheese.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sherry + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together143 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  2. Wine + cheesetop 16% of all pairs
    Smell alikemoderate
    Cooked together651 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Veal + winetop 19% of all pairs
    Smell alikelow
    Cooked together698 recipes

    Shared aroma: terpineol (pine, woody).

  4. Veal + sherrytop 24% of all pairs
    Smell alikelow
    Cooked together572 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Veal + cheesetop 26% of all pairs
    Smell alikemoderate
    Cooked together211 recipes

    Shared aroma: cineol (eucalyptus, camphor).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raviolis
Provide the pasta and filling that make the soup substantial.
Veal stock
Supplies the liquid base and rich savory flavor of the soup.
Sherry wine
Adds acidity and aromatic depth to the stock.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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