Ravioli en brodo

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1/4 cup olive oil in a medium pot or Dutch oven over Medium heat

Step 2

Add onions, carrots, celery, and fennel and saute for 10 to 15 minutes, stirring occasionally until the vegetables are softened

Step 3

Add the chicken stock, 2 cups of water, Parmesan rind, 1 tablespoon of salt, and 1 teaspoon of pepper

Step 4

Bring to a boil, lower heat, and simmer partially covered for 20 minutes, stirring occasionally.

Step 5

Remove Parmesan rind and taste for seasoning

Step 6

Meanwhile, cool the ravioli in a large pot of boiling water with 2 tablespoons salt for 4 to 6 minutes (or according to directions on the package), stirring occasionally

Step 7

Drain and spread out on a plate so they don’t stick together

Step 8

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. Serve hot