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Ravioli En Brodo

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Prep 15 minutes
Cook 35 minutes
Course One-Pot/Pan
Servings 6

Equipment

  • 1 large Dutch oven

Ingredients
  

  • good olive oil (we love Graza!)
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups (1/2-inch thick) diagonally sliced carrots
  • 1 cup celery, diced
  • 1 1/2 cups diced fennel, top and core removed
  • 8 cups simmering chicken stock, preferably homemade (recipe follows)
  • 1 Italian Parmesan rind (about 2x3 inches)
  • Kosher salt and freshly ground black pepper
  • 1 pound gluten-free cheese ravioli
  • freshly grated Parmesan cheese, for serving
  • freshly squeezed lemon juice, for serving

Instructions
 

  • Heat 1/4 cup olive oil in a medium (10-11 inch) pot or Dutch oven, such as Le Creuset, 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.