Ravioli en Brodo "Nonna Style"
Ravioli en Brodo "Nonna Style"

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ravioli en brodo "nonna style". One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Ravioli en Brodo "Nonna Style" is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Ravioli en Brodo "Nonna Style" is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook ravioli en brodo "nonna style" using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Ravioli en Brodo "Nonna Style":
  1. Get butter
  2. Make ready small yellow or white onion
  3. Prepare medium peeled carrot
  4. Prepare celery stalk
  5. Get chicken stock or broth (I prefer a more golden flavorful stock)
  6. Prepare water
  7. Prepare frozen mini ravioli
  8. Make ready frozen chopped spinach defrosted and squeezed dry
  9. Prepare eggs
  10. Get grated parmesan cheese
  11. Get dried parsley
  12. Take freshly cracked pepper to taste
  13. Get ground nutmeg
Instructions to make Ravioli en Brodo "Nonna Style":
  1. 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.
  2. Next, add 8 cups of broth or stock and 3 cups of water. Bring to a boil.
  3. Once it comes to a boil, lower heat to simmer and add frozen ravioli and spinach. Simmer for 20-30 minutes.
  4. 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.
  5. 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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