4 cups water
1 (1 pound) egg
3 tablespoons broth powder
2 teaspoons dried basil oil (optional)
3 tablespoons olive oil
1 1/2 tablespoons dried parsley (optional)
1 1/4 cups ricotta cheese
In a large saucepan over medium heat, reduce the water to 4 cups and bring to a boil. Reduce the heat and cover. Cook until tender and let water boil 10 minutes more.
Remove lid from the heat and pour in egg, broth, basil oil, olive oil, 1 1/2 teaspoons of parsley, ricotta and enough water to cover. Simmer over medium heat until all juice has been absorbed. Stir in cheese and place at the ready.