Description
Ina Garten’s Ravioli in Brodo delivers comforting Italian elegance with delicate pasta swimming in rich, aromatic broth. Silky homemade ravioli filled with savory cheese promise warmth and culinary tradition that will transport you straight to a charming Tuscan kitchen.
Ingredients
Scale
Vegetables:
- 2 cups (300 g / 10.6 ounces) chopped yellow onions (about 2 onions)
- 2 cups (250 g / 8.8 ounces) diagonally sliced carrots (3 to 5 carrots)
- 1.5 cups (180 g / 6.3 ounces) diced celery (3 ribs)
- 1.5 cups (180 g / 6.3 ounces) diced fennel, top and core removed
Liquid and Seasoning:
- 0.25 cups (60 ml / 2 fluid ounces) good olive oil
- 8 cups (1.9 L / 64 fluid ounces) simmering chicken stock (preferably homemade)
- Kosher salt
- Freshly ground black pepper
Pasta and Garnish:
- 1 pound (450 g / 16 ounces) cheese ravioli (fresh or frozen)
- 1 Italian Parmesan cheese rind (about 5 × 8 cm)
- Freshly grated Italian Parmesan cheese (for serving)
- Minced fresh dill or parsley (for serving)
- Freshly squeezed lemon juice (for serving)
Instructions
- Prepare the aromatic base by heating olive oil in a medium 10 to 11-inch pot over moderate temperature. Gently sauté diced onions, sliced carrots, chopped celery, and thinly sliced fennel for 10 to 15 minutes, allowing the vegetables to soften and release their natural flavors.
- Create the broth foundation by incorporating chicken stock, water, a Parmesan rind, salt, and ground black pepper. Elevate the mixture to a rolling boil, then reduce heat and allow the liquid to simmer gently with a partially covered lid for 20 minutes, occasionally stirring to prevent sticking.
- Remove the Parmesan rind and adjust seasoning to taste, ensuring a rich and balanced flavor profile. Simultaneously, prepare the ravioli in a separate large pot of rapidly boiling water seasoned with salt, cooking for 4 to 6 minutes or according to package instructions.
- Drain the cooked ravioli carefully and arrange them strategically in warm serving bowls to prevent clumping. Ladle the piping hot, fragrant broth directly over the delicate pasta.
- Elevate the dish’s presentation by generously garnishing with freshly grated Parmesan cheese, finely chopped dill or parsley, and a bright, zesty squeeze of lemon juice to enhance the overall flavor complexity.
Notes
- Elevate Flavor with Homemade Liquid Gold: Craft a deeper, more robust taste by using freshly made chicken stock instead of store-bought varieties.
- Preserve Ravioli Perfection: Gently cook pasta until just tender, avoiding overcooking that turns delicate pockets into a mushy mess.
- Master Seasoning Finesse: Sample the soup’s flavor profile before serving, allowing the Parmesan rind’s natural saltiness to guide your final salt and pepper adjustments.
- Prevent Pasta Predicament: Cook ravioli separately to maintain their pristine texture, preventing them from becoming soggy or clumping together.
- Herb Burst Finale: Sprinkle freshly chopped dill or parsley moments before serving to infuse the dish with a vibrant, aromatic punch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 350
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 35 mg