Cheers to 2024! We ended 2023 traveling home from El Paso (more on that in tomorrow’s Travel Tuesday), so today is all about football and taking down Christmas decorations. And sharing a recipe with you! I made this one chilly evening the week before Christmas and it was a smashing success. I’m talking about Ina Garten’s Ravioli en Brodo from her Go-To Dinners cookbook. If you don’t already have this cookbook, grab it here: https://amzn.to/47j7e7S
Go-To Dinners
One of my goals for 2024 is to use my cookbooks more often. Referencing a recipe in an actual book is so much better than scrolling with messy fingers on your phone! I started implementing this habit during the holidays and am excited to get into the kitchen this week. But back to Ravioli en Brodo…
Ravioli en Brodo
Ravioli en Brodo is a fabulous soup full of veggies and pasta and cheese, topped with lemon and dill. It’s as amazing as it sounds. The most emphatic reviews came from one of Bodie’s friends who ate with us this particular evening. He raved about it so much that his mother texted me that night and asked for the recipe. Without further adieu, here it is:
Ingredients
Serves 4-6
olive oil
2 cups chopped yellow onions (2 onions)
2 cups (1/2″ thick) diagonally sliced carrots, scrubbed (3 to 5 carrots)
1-1/2 cups (1/2″) diced celery (3 ribs)
1-1/2 cups (1/2″) diced fennel, top and core removed
8 cups simmering chicken stock
1 Italian Parmesan cheese rind*
salt and freshly ground black pepper
1 pound cheese ravioli, fresh or frozen
freshly grated Italian Parmesan cheese, for serving
fresh dill for serving
Freshly squeezed lemon juice, for serving
Directions
Heat 1/4 cup olive oil in a large Dutch oven over medium heat. Add the onions, carrots, celery, and fennel and saute for 10 to 15 minutes, stirring occasionally, until the vegetables are softened. Add the chicken stock, 2 cups water, the Parmesan rind, 1 tablespoon salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes, stirring occasionally. Remove the Parmesan rind and taste soup for seasonings.
Meanwhile, cook the ravioli in a large pot of boiling water with 2 tablespoons salt for 4 to 6 minutes (or according to pkg directions), stirring occasionally. Drain and spread out on a plate so they don’t stick together.
For serving, place the warm ravioli in large soup bowls and ladle the hot soup over them. Sprinkle with Parmesan, dill, and a squeeze of lemon and serve hot.
Ravioli en Brodo
Simply looking at this picture has me craving this soup again. We are big dill fans, so I went extra heavy on the dill. As we head into the coldest months of the year, add this to your rotation.
I hope 2024 is your best year yet! Cheers!
