ROMAN WONTON SOUP
1 15-ounce can ravioli 1 can beef bouillon 1 and 1/2 cups water 1 can tomato juice 1/4 cup dry sherry 1/4 tsp. basil
Combine ingredients in a saucepan, being careful not to mash the ravioli. Heat to boiling and simmer gently for about 5 minutes. Cool and serve up at once.