4 to 5 c. homemade stock
16 to 20 cheese ravioli (fresh or frozen)
2 sprigs fresh oregano (1/4 dried)
Fresh whole chives and oregano for garnish

Bring strained broth to a boil with oregano added. Cover and reduce heat to simmer 4 to 5 minutes. In a 1 1/2 quart saucepan, bring 1 quart salted water to boil. Add ravioli and cook 1 to 2 minutes. Remove ravioli; add to broth and continue to simmer for 2 to 5 minutes. Remove oregano sprigs. Serve ravioli in individual bowls. Garnish with fresh whole oregano leaves and whole chives.