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Recipe: Store-bought ravioli is the star of this soup

March 1, 2023

At my local supermarket, three refrigerated shelves showcase fresh pasta. One section displays ravioli treasures, stuffed with a wide variety of fillings. Some are round, some traditionally square. Those delectable pasta pillows make this old cook grin.

I remember the day when I made them from scratch. Decades ago, fresh pasta didn’t exist in the marketplace, so enjoying fresh ravioli required time and commitment. I think cookbook author Ina Garten has a similar appreciation for ready-to-cook ravioli. She features a tempting soup made with store-bought ravioli in her new book, “Go-To Dinners” (Clarkson Potter, $35).

Garten suggests making homemade chicken stock for her soup, Ravioli en Brodo, but I’ve made it with a good-quality canned chicken broth, and it tastes delicious.

Ravioli en Brodo

Yield: 4 to 6 servings

INGREDIENTS

Good olive oil

2 cups chopped yellow onions (2 onions)

2 cups (1/2-inch thick) diagonally sliced carrots, scrubbed (3 to 5 carrots), see cook’s notes

1 1/2 cups (1/2- inch thick) diced celery (3 ribs)

1 1/2 cups (1/2- inch thick) diced fennel bulb, top and core removed

8 cups simmering chicken broth

2 cups water

Optional: 1 Italian Parmesan cheese rind (about 2-by-3-inches)

Kosher salt and freshly ground black pepper to taste

1 pound cheese ravioli, fresh or frozen

Freshly grated Parmesan cheese, for serving

Minced fresh dill or parsley, for serving

Freshly squeezed lemon juice, for serving

Cook’s notes: Cut thick carrots in half lengthwise, then cut them 1/2 inch thick diagonally.

DIRECTIONS

1. Heat 1/4 cup of olive oil in a medium (10- to 11-inch) pot or Dutch oven, over medium heat, Add onions, carrots, celery, fennel; cook for 10 to 15 minutes, stirring occasionally, until the vegetables are softened. Add chicken broth, 2 cups water, Parmesan rind (if using), 1 tablespoon salt, and 1 teaspoon pepper. Bring to boil. Lower heat and simmer partially covered, for 20 minutes, stirring occasionally. Remove the Parmesan rind if using and taste soup for seasoning.

2. Meanwhile cook the ravioli in a large pot of boiling water with 2 tablespoons for 4 to 6 minutes (or according to package directions), stirring occasionally. Drain and spread out of plate so that they don’t stick together.

3. For serving, place warm ravioli in large soup bowls and ladle the hot soup over them. Sprinkle with Parmesan, dill, and a squeeze of lemon juice. Serve hot.

Source: Adapted from “Go-To Dinners” by Ina Garten (Clarkson Potter, $35)

Cooking question? Contact Cathy Thomas at [email protected]

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