Homemade Creamy Vegetable Broth Raviolini
During the winter holidays, after days of abundant lunches and always full tables, I feel the need to return to something simple and comforting. These homemade creamy vegetable broth agnolottini are for me the true dish of the day after: warm, enveloping and light just right.
It’s a perfect comfort food for winter, ideal to bring to the table on Boxing Day, when you want to recharge without sacrificing taste. A blended vegetable broth, flavorful and genuine, that envelops the agnolottini and makes this simple dish a true treat.
I always prepare the vegetable broth with what I have in the fridge: I cook it, then blend it until it becomes creamy and enveloping, just as I like it. It’s a simple dish, without strict rules, that I prepare every year with pleasure because I already know it will be light, comforting, and perfect to end the holidays with something that makes you feel good.
You might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, Christmas
Ingredients
- 14 oz ravioli (preferably small raviolini)
- 2 potatoes
- 2 carrots
- 1 zucchini
- 1/4 white onion
- 3 tbsps extra virgin olive oil
- 1 tsp tomato paste
- to taste water
- to taste grated Parmesan cheese (optional)
- 1 bouillon cube (vegetable)
Tools
- Pot
- Lid
- Immersion Blender
Steps
Add a swirl of extra virgin olive oil to a large pot and add the chopped vegetables. Add the vegetable bouillon cube and the tomato paste, then let everything flavor over medium heat for a few minutes, stirring.
Add enough water to cover the vegetables well and cook for about 30 minutes, until they are soft. Once cooked, blend everything with the immersion blender until you get a smooth and creamy broth.
Put it back on the heat, bring to a light boil and add the raviolini. Cook for the time indicated on the package.
Our raviolini in homemade creamy vegetable broth are ready to be enjoyed with a drizzle of raw oil and, if desired, a sprinkle of grated Parmesan.
Storage and tips
Store in the fridge in a container with an airtight seal.
Consume within 2 days.
Follow me on INSTAGRAM, FACEBOOK or on YOUTUBE for more recipes or videos.
To return to the Home click HERE.
