Vegetable broth with ravioles

Ingredients

• 240 gDauphiné ravioles
• 2 medium (about 170 g)carrots
• 1leek
• ½ stalkcelery
• 1onion
• 1 clove, germ removedgarlic
• 1 large handful (optional)baby spinach
• 5coriander seeds
• 1 sprigthyme
• 1 tbspolive oil
• 2 litreswater
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Chill the ravioles

   Put the ravioles in the freezer while you prepare the broth; chilling them makes them easier to handle.

2. 2

   Prepare the vegetables

   Peel and wash the vegetables. Finely chop the onion, slice the carrots and leek into thin rounds, peel the garlic and dice the celery.

3. 3

   Soften the vegetables

   Heat 1 tbsp olive oil in a large saucepan over medium-high heat. Sweat the onion for 2–3 minutes, until translucent. Add the leek, carrots and celery and cook for 5 minutes, stirring, without letting them colour. Pour in 2 litres of water and add the garlic, thyme and coriander seeds. Season lightly with salt, as you can adjust it at the end.

4. 4

   Simmer the broth

   Lower the heat and simmer gently for 45 minutes to 1 hour, or longer if desired.

5. 5

   Finish the seasoning

   Season with salt and pepper to taste. Remove the garlic clove and thyme sprig, then add the spinach leaves.

6. 6

   Serve with ravioles

   Take the ravioles out of the freezer and divide them, keeping the pieces separate, between 4 serving bowls. Ladle the very hot broth and vegetables over them; the ravioles will cook quickly. Serve straight away.

What is vegetable broth with ravioles?

Ravioles du Dauphiné are small French filled pasta traditionally associated with the Dauphiné region. Here they are served in a clear, gently flavoured vegetable broth rather than boiled separately.

The recipe works by giving the vegetables time to flavour the water, then adding the delicate ravioles only at the end. The result is a simple bowl with tender vegetables, fragrant broth and soft pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 8g protein, 35g carbs, 9g fat.

The ravioles provide most of the carbohydrates and some of the protein, while the olive oil contributes most of the fat. Carrots and the other vegetables add smaller amounts of carbohydrate and fibre; serve with a salad or extra vegetables if you would like more on the plate.

Build flavour without browning

Onion first: sweat it in olive oil until translucent to give the broth a savoury base without a roasted flavour.

Keep the vegetables pale: stir the leek, carrots and celery as they cook for 5 minutes, and avoid letting them colour. This keeps the broth delicate.

Let the broth simmer gently

A low simmer gives the carrots, leek, garlic, thyme and coriander time to infuse the water. Keep the liquid at a gentle tremble rather than a vigorous boil.

The recipe allows 45 minutes to 1 hour, or longer. Taste before serving and adjust the seasoning once the broth has developed its flavour.

Add the ravioles at the end

Freezing the ravioles briefly helps keep the pieces separate while you portion them into bowls. Divide them between the four bowls before adding the broth.

Pour the broth over while it is very hot: the ravioles cook quickly in the bowls. Serve immediately so they do not sit and soften for too long.

Finish with spinach

The spinach is added after the simmer, so it wilts in the residual heat without needing a long cooking time. Use it if you want a leafy finish; it is marked as optional in the recipe.

Remove the garlic and thyme sprig before ladling the broth. The coriander seeds can remain in the pot, or be left behind as you serve.

What to serve alongside

Serve the broth as a light supper on its own, or add bread for dipping and a more substantial meal. A crisp green salad also makes a fresh contrast to the hot, savoury broth.

Keep any accompaniments simple so the delicate flavour of the broth and ravioles remains at the centre of the meal.

Recipe notes & tips

• Slice the carrots and leek evenly so they cook at a similar rate.
• Keep the vegetables moving in the pan to prevent browning.
• Start with only a little salt, then taste and adjust after simmering.
• Keep the broth at a gentle simmer rather than letting it boil hard.
• Pour the broth over the ravioles just before serving.

Variations

• Add parsley: scatter chopped parsley over the bowls just before serving.
• Use vegetable stock: replace the water with stock, then taste carefully before adding salt.
• Try another leafy green: use a small handful of another tender leaf in place of spinach.
• Add more root vegetables: include extra carrot or a little diced turnip in the simmer.
• Finish with lemon: add a small squeeze to each bowl for a brighter flavour.

Common mistakes to avoid

• Browning the vegetables: keep the heat controlled and stir so the broth stays delicate.
• Boiling too vigorously: lower the heat to a gentle simmer to avoid rough, cloudy broth.
• Adding too much salt early: season lightly at first and correct it after simmering.
• Cooking ravioles in the pot: portion them into bowls and pour over very hot broth so they do not overcook.
• Leaving the ravioles to stand: serve immediately after adding the broth while their texture is at its best.

How to store

Store leftover broth and vegetables in a covered container in the fridge for up to 3 days. Keep it separate from any ravioles already in the bowls, then reheat the broth until steaming and add fresh ravioles when serving.

Frequently asked questions