Ravioli in Brodo

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Ravioli in Brodo
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
374
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories374 kcal(18 %)
Protein19.6 g(20 %)
Fat26.2 g(23 %)
Carbohydrates15 g(10 %)
Author of this recipe:

Ingredients

for
4
Ingredients
1 bunch
Soup vegetables (carrot, leek, parsnip) (such as carrot, leek, parsnip or other aromatic vegetables such as celery)
2
1
2 tablespoons
1 kilogram
1
12
500 grams
ravioli (from the refrigerated section)
1 bunch

Preparation steps

1.

Rinse, peel and trim the soup vegetables as needed. Peel the onions and garlic and coarsely chop. Heat the oil in a large saucepan. Cook the soup vegetables, onions and garlic briefly. Rinse the meat and add to the pot along with the bay leaves and peppercorns. Pour in 2 liters (approximately 8 cups of water and bring to a boil. Skim the foam and let the broth simmer over low heat for about 75 minutes.

2.

Strain the broth (saving the meat for another use). Season the soup with salt. Pour in the ravioli and cook according to package directions in the broth. Rinse the chives, shake dry and cut into small rings. Serve the broth and ravioli sprinkled with chives.