Name: Ina Garten Ravioli In Brodo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: British
Ingredients: Build the broth base – Pour the chicken stock into a saucepan and add the onion, celery, carrot, and bay leaf. Place over medium heat and bring to a gentle simmer. This step gently infuses the broth with extra depth without overpowering it.; Simmer and clarify – Let the broth simmer uncovered for 20–25 minutes. Avoid boiling, as gentle heat keeps the broth clear and clean-tasting.; Strain carefully – Remove the vegetables and bay leaf using a strainer, leaving behind a clear, aromatic broth. Taste and season lightly with salt and black pepper.; Cook the ravioli – Bring the broth back to a gentle simmer and add the fresh ravioli. Cook according to package instructions, usually 3–4 minutes, until just tender.; Finish and serve – Ladle ravioli and broth into bowls, garnish with fresh parsley, and finish with grated Parmesan just before serving.

Ina Garten Ravioli In Brodo

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Ravioli in brodo is an Italian classic, traditionally served in a clear broth rather than a thick sauce. This version focuses on a well-seasoned chicken broth, cheese-filled ravioli, and a simple finish of herbs and cheese. The result feels refined but approachable—like a warm conversation rather than a dramatic performance.

Author: Garin Elwood
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: British

Ingredients

Build the broth base – Pour the chicken stock into a saucepan and add the onion, celery, carrot, and bay leaf. Place over medium heat and bring to a gentle simmer. This step gently infuses the broth with extra depth without overpowering it.

Simmer and clarify – Let the broth simmer uncovered for 20–25 minutes. Avoid boiling, as gentle heat keeps the broth clear and clean-tasting.

Strain carefully – Remove the vegetables and bay leaf using a strainer, leaving behind a clear, aromatic broth. Taste and season lightly with salt and black pepper.

Cook the ravioli – Bring the broth back to a gentle simmer and add the fresh ravioli. Cook according to package instructions, usually 3–4 minutes, until just tender.

Finish and serve – Ladle ravioli and broth into bowls, garnish with fresh parsley, and finish with grated Parmesan just before serving.

Instructions

Build the broth base – Pour the chicken stock into a saucepan and add the onion, celery, carrot, and bay leaf. Place over medium heat and bring to a gentle simmer. This step gently infuses the broth with extra depth without overpowering it.
Simmer and clarify – Let the broth simmer uncovered for 20–25 minutes. Avoid boiling, as gentle heat keeps the broth clear and clean-tasting.
Strain carefully – Remove the vegetables and bay leaf using a strainer, leaving behind a clear, aromatic broth. Taste and season lightly with salt and black pepper.
Cook the ravioli – Bring the broth back to a gentle simmer and add the fresh ravioli. Cook according to package instructions, usually 3–4 minutes, until just tender.
Finish and serve – Ladle ravioli and broth into bowls, garnish with fresh parsley, and finish with grated Parmesan just before serving.

Find it online: https://inagartendishes.com/ina-garten-ravioli-in-brodo/