Ravioli en Brodo Recipe

• Difficulty: Easy
• Servings: 4 to 6

• Good quality olive oil
• 2 cups chopped yellow onions (about 2 onions)
• 2 cups diagonally sliced carrots (1/2 inch thick), scrubbed (3 to 5 carrots)
• 1 1/2 cups diced celery (1/2 inch pieces, about 3 ribs)
• 1 1/2 cups diced fennel (1/2 inch pieces, top and core removed)
• 8 cups simmering chicken stock, ideally homemade
• 1 Italian Parmesan cheese rind (approximately 2 x 3 inches)
• Kosher salt and freshly ground black pepper to taste
• 1 pound cheese ravioli, fresh or frozen
• Freshly grated Italian Parmesan cheese, for garnish
• Chopped fresh dill or parsley, for garnish
• Fresh lemon juice, for serving

Homemade Chicken Stock:

• 3 roasting chickens (about 5 pounds each)
• 3 large yellow onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut into thirds
• 4 unpeeled parsnips, halved
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and halved crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

Instructions:

1. Pour 1/4 cup olive oil into a medium-sized (10 to 11-inch) pot or Dutch oven over medium heat. Add the onions, carrots, celery, and fennel and saut, stirring occasionally, until the vegetables soften, about 10 to 15 minutes.
2. Pour in the chicken stock, add 2 cups of water, the Parmesan rind, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Bring to a boil, then reduce the heat and simmer, partially covered, for 20 minutes, stirring occasionally. Remove the Parmesan rind and adjust seasoning to taste.
3. While the soup simmers, cook the ravioli in a large pot of boiling water salted with 2 tablespoons kosher salt, following package instructions (usually 4 to 6 minutes). Stir occasionally to prevent sticking, then drain and lay the ravioli on a plate so they remain separate.
4. To serve, place warm ravioli in bowls and ladle hot broth over them. Garnish with grated Parmesan, chopped dill or parsley, and a splash of fresh lemon juice. Serve immediately while hot.

Homemade Chicken Stock Preparation:

1. Place the roasting chickens, quartered onions, carrots, celery, parsnips, fresh parsley, thyme, dill, halved garlic, kosher salt, and peppercorns into a large 16 to 20quart stockpot.
2. Add 7 quarts of water. Bring to a boil, then reduce heat and simmer uncovered for about 4 hours, skimming any foam that rises to the surface.
3. Let the stock cool for about 30 minutes, then strain through a colander into a large bowl, discarding the solids.
4. Store the stock in airtight containers in the refrigerator for a few days or freeze for up to six months.

Reprinted from Go-To Dinners: A Barefoot Contessa Cookbook by Ina Garten. Clarkson Potter, 2022. Courtesy of Ina Garten. All rights reserved.