Ravioli en Brodo "Nonna Style".
Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, ravioli en brodo "nonna style". It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Ravioli en Brodo "Nonna Style" is one of the most well liked of current trending meals in the world. It's simple, it's fast, it tastes delicious. It is appreciated by millions daily. Ravioli en Brodo "Nonna Style" is something that I've loved my whole life. They're nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have ravioli en brodo "nonna style" using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Ravioli en Brodo "Nonna Style":
- {Take 2 tbsp of butter.
- {Make ready 1 of small yellow or white onion.
- {Take 1 of medium peeled carrot.
- {Get 1 of celery stalk.
- {Take 8 cup of chicken stock or broth (I prefer a more golden flavorful stock).
- {Make ready 3 cup of water.
- {Take 26 oz of frozen mini ravioli.
- {Make ready 10 oz of frozen chopped spinach defrosted and squeezed dry.
- {Make ready 2 of eggs.
- {Prepare 6 tbsp of grated parmesan cheese.
- {Make ready 1 tbsp of dried parsley.
- {Get 1 of freshly cracked pepper to taste.
- {Take 1/2 tsp of ground nutmeg.
Instructions to make Ravioli en Brodo "Nonna Style":
- Chop onion, celery and carrot very small,almost minced and add to melted butter in a large stock pot. ( I save myself time and run my veggies through a food processor) Cook veggies for 5 min so they start to soften..
- Next, add 8 cups of broth or stock and 3 cups of water. Bring to a boil..
- Once it comes to a boil, lower heat to simmer and add frozen ravioli and spinach. Simmer for 20-30 minutes..
- In a medium bowl add eggs, grated cheese and seasoning. Beat well. After 20-30 minutes of simmering add beaten egg mixture and stir for 2 minutes..
- With a slotted spoon add 6-8 mini raviolis to a soup bowl and ladle broth on top. Serve with extra Parmesan cheese in case someone wants more. (I don't add salt to this recipe because the fresh Parmesan cheese is salty enough).
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