Ravioli in Brodo Recipe

Name: Ravioli in Brodo
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 6 servings
Cuisine: Italian
Ingredients: For the broth: 2 lbs chicken backs or wings; 1 onion, quartered; 2 carrots, cut into chunks; 2 celery stalks, cut into chunks; 1 bay leaf; 4 sprigs fresh parsley; 2 sprigs fresh thyme; 10 black peppercorns; Salt to taste; For the pasta dough: 2 cups all-purpose flour; 3 large eggs; 1 tablespoon olive oil; For the filling: 4 oz ground pork; 4 oz ground beef; 1/4 cup grated Parmesan cheese; 1 large egg; 1/4 teaspoon freshly grated nutmeg; Salt and pepper to taste; For serving: grated Parmesan cheese and fresh parsley

Italian · Soup · 180 min total

Ravioli in Brodo recipe videos

A classic Italian comfort dish featuring delicate homemade ravioli served in a rich, clear broth. This recipe uses a simple meat-filled ravioli and a deeply flavored chicken broth for an elegant yet homey meal.

60
min prep

120
min cook

6
servings

450
kcal/serving

Ingredients

For the broth: 2 lbs chicken backs or wings
1 onion, quartered
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1 bay leaf
4 sprigs fresh parsley
2 sprigs fresh thyme
10 black peppercorns
Salt to taste
For the pasta dough: 2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
For the filling: 4 oz ground pork
4 oz ground beef
1/4 cup grated Parmesan cheese
1 large egg
1/4 teaspoon freshly grated nutmeg
Salt and pepper to taste
For serving: grated Parmesan cheese and fresh parsley

Instructions

Make the broth: Place chicken parts in a large pot and cover with cold water by 2 inches. Bring to a boil, then reduce heat and skim off any foam. Add onion, carrots, celery, bay leaf, parsley, thyme, peppercorns, and a pinch of salt. Simmer gently, partially covered, for 1 1/2 hours. Strain broth through a fine-mesh sieve; discard solids. Season with salt to taste. Keep warm.
Make the pasta dough: On a clean surface, mound the flour and make a well in the center. Crack eggs into the well, add olive oil, and beat with a fork. Gradually incorporate flour from the edges until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
Make the filling: In a bowl, combine ground pork, ground beef, Parmesan, egg, nutmeg, salt, and pepper. Mix until well combined. Cover and refrigerate.
Roll out the pasta: Divide dough into 4 pieces. Keep unused pieces covered. Roll one piece through a pasta machine, gradually decreasing the thickness setting, until you reach the thinnest setting. Lay the sheet on a lightly floured surface. Repeat with remaining dough.
Assemble the ravioli: Place rounded teaspoons of filling about 2 inches apart on one pasta sheet. Brush water around each mound. Place a second sheet on top and press firmly around each mound to seal. Cut into squares with a knife or pastry wheel. Transfer to a floured baking sheet. Repeat with remaining dough and filling.
Cook the ravioli: Bring a large pot of salted water to a boil. Add ravioli in batches and cook until they float and are tender, about 3-4 minutes. Drain gently.
Serve: Divide ravioli among warm bowls. Ladle hot broth over the top. Sprinkle with Parmesan and parsley. Serve immediately.

Tips

For an even richer broth, roast the chicken parts at 400°F for 30 minutes before simmering.
Leftover ravioli can be frozen on a baking sheet, then transferred to a freezer bag. Cook directly from frozen, adding 1-2 minutes to cooking time.
If you don't have a pasta machine, you can roll the dough by hand with a rolling pin, but it will be more challenging to achieve thin sheets.

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