12 chicken wings (2 1/2 pounds), wing tips removed if desired
3 celery stalks, sliced
1 medium onion, finely minced
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon dried sage
Salt and freshly ground pepper to taste
8 ounces cheese raviolini*, cooked and drained
1/4 cup freshly grated Parmesan cheese
Place chicken wings in 6-quart saucepan with enough water to cover by 1 inch. Add celery, onion, bay leaf, basil, sage, salt and pepper. Bring to boil over medium-high heat. Reduce heat to low, cover and simmer 25 minutes.
Add cooked raviolini and serve.
To serve, ladle soup into serving bowl and sprinkle with Parmesan cheese.