1 large onion, chopped
1 stalk celery, chopped
2 cloves garlic, pressed
3 Tbsp. oil
pinch of dried red pepper
salt to taste
1/4 tsp. sage
2 cans chicken broth
1 large (24 oz.) can tomatoes with basil
1 1/2 lb. red snapper, cut in 1-inch pieces
1 pkg. cheese ravioli (7 oz.)
1/2 lb. small shrimp
1 c. white wine or water
1/2 c. fresh parsley

Brown onion, celery and garlic in oil. Add next 5 ingredients. Cook covered 1/2 hour. (This part can be made ahead and refrigerated.) Bring to a boil. Add fish and cook 5 minutes. Cook ravioli. Add to soup with shrimp, wine and parsley. Serve hot.