Ina Garten Ravioli In Brodo

Ina Garten’s Ravioli in Brodo is made with good olive oil, yellow onions, carrots, celery, fennel, chicken stock, Parmesan cheese rind, cheese ravioli, and fresh dill or parsley. This delicious Ravioli in Brodo recipe creates a hearty soup that takes about 35 minutes to prepare and can serve up to 6 people.

This Ravioli In Brodo Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• ¼ cup (60 ml) good olive oil
• 2 cups (300 g) chopped yellow onions (about 2 onions)
• 2 cups (about 250 g) diagonally sliced carrots (3 to 5 carrots)
• 1½ cups (about 180 g) diced celery (3 ribs)
• 1½ cups (about 180 g) diced fennel, top and core removed
• 8 cups (1.9 L) simmering chicken stock (preferably homemade)
• 1 Italian Parmesan cheese rind (about 5 × 8 cm)
• Kosher salt and freshly ground black pepper
• 1 pound (450 g) cheese ravioli (fresh or frozen)
• Freshly grated Italian Parmesan cheese (for serving)
• Minced fresh dill or parsley (for serving)
• Freshly squeezed lemon juice (for serving)

How To Cook Ravioli In Brodo:

1. Sauté Vegetables: Heat ¼ cup (60 ml) olive oil in a medium (10 to 11-inch) pot or Dutch oven over medium heat. Add onions, carrots, celery, and fennel. Sauté for 10 to 15 minutes, stirring occasionally, until the vegetables are softened.
2. Simmer the Brodo: Add chicken stock, 2 cups (480 ml) water, Parmesan rind, 1 tablespoon salt, and 1 teaspoon pepper. Bring to a boil, then reduce heat and simmer, partially covered, for 20 minutes, stirring occasionally. Remove Parmesan rind and taste the soup for seasoning adjustments.
3. Cook Ravioli: While the soup simmers, cook ravioli in a large pot of boiling water with 2 tablespoons salt for 4 to 6 minutes (or as per package directions), stirring occasionally. Drain and spread out on a plate to prevent sticking.
4. Serve: Place warm ravioli in large soup bowls. Ladle hot soup over the ravioli. Sprinkle with freshly grated Parmesan cheese, minced dill or parsley, and a squeeze of lemon juice.

Recipe Tips

• Use Homemade Stock: For the best flavor, use homemade chicken stock. Store-bought can be used, but it might not be as rich.
• Don’t Overcook the Ravioli: Cook the ravioli just until they’re tender. Overcooking can make them mushy and they’ll break apart in the soup.
• Adjust Seasoning: Taste the soup before serving and adjust the salt and pepper as needed. The Parmesan rind adds salt, so taste first.
• Keep Ravioli Separate: To avoid the ravioli sticking together or becoming too soft, cook and drain them separately from the soup, then add them to the bowls before serving.
• Add Fresh Herbs at the End: For the best flavor, sprinkle minced dill or parsley on the soup just before serving. This keeps the herbs fresh and flavorful.

How To Store & Reheat Leftovers

• Refrigerate: Let leftover Ravioli in Brodo cool to room temperature. Put it in an airtight container and refrigerate. It stays good for up to 5 days.
• Freeze: Cool leftovers ravioli in brodo, then put it in a freezer-safe container. Freeze for up to 6 months. Thaw in the fridge overnight and reheat on the stove until hot.
• Reheating: Reheat leftovers ravioli in brodo by microwaving in a safe bowl for 2-3 minutes, stirring halfway, or heat on the stove over medium heat, stirring occasionally. Avoid reheating in the oven.

Nutrition Facts

Serving Size: 1 cup (about 240 ml)

• Calories: 350
• Total Fat: 15 g
• Saturated Fat: 5 g
• Cholesterol: 35 mg
• Sodium: 800 mg
• Potassium: 500 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 5 g
• Sugars: 8 g
• Protein: 15 g

Try More Ina Garten Recipes:

• Ina Garten Chicken Pot Pie Soup
• Ina Garten Mexican Chicken Soup
• Ina Garten Beef Vegetable Soup
• Ina Garten Fish Chowder Recipe
• Ina Garten Ribollita Recipe