"Ravioli in chicken broth. A great way to use up any extra veggies or leftover meats hanging around in the fridge. Use any kind of ravioli you like. Oyster sauce can substitute for soy sauce." — RAFTERMANIA
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prepared fresh cheese ravioli
baby spinach leaves
fresh mushrooms, sliced
frozen mixed peas and carrots
salt and black pepper to taste
Really beautiful looking and tasty too! Be sure to use good quality ravioli...added more mushrooms, carrots, garlic adn a can of garbanzos. Superb.
Very bland. Sadly, a waste of my raviolis.
This was a GREAT way to use up random things we had in the freezer (half a bag of frozen cheese ravioli, about 7 pearl onions, 1 and 1/2 bags of frozen veggies, plus open chicken broth in the fridge.) I liked adding montreal steak seasoning as one person suggested, a small bag of salad shrimp (added a lot of protein to the recipe) as well as "juice" from a jar of minced garlic. Served with a salad - great, easy, versatile dinner!
Made this for my grandkids and the wolfed it down. I used a double bag of tortellini, fresh carrots and peas (instead of frozen veg) and canned mushrooms. Also used boxed chicken broth for the bouillon and water. Surprise, they didn't even question me about the spinach and I didn't mention it! They just ate and ate. Another winner!
Pasta in brodo: a house favorite. Use your best broth and let your imagination flow. This recipe is a great starting point for an Italian staple. Any sort of stuffed pasta will work, ie ravioli, agnolotti or tortellini. Keep your broth clear in case a ravioli breaks up in cooking by boiling the pasta separately and add it to the bowls when serving. Frozen shrimp, deli roasted chicken or sliced leftover roast meats can be added also. The spinach is a big plus for color and eye appeal. Skip the soy and pass the grated parmesan for some salt and flavor. I always keep some frozen raviolis in the freezer for just such a quick, light and healthy meal. Thanks Raftermania for submitting this recipe.
This soup was really very good. I used three cans of chicken broth and montreal steak seasoning. This was a great alternative to red sauce. Thanks for the recipe.
This was good. I say three stars, but my husband wants me to make it again, so I give it 4. The 2 cups of water to 1 bouillion cube was not enough to cook the amount of ravioli in so I did add more water. I had extra large cubes, so I put the while cube in and I also used frozen mixed veggies because I couldn't find just carrots and peas. I added more veggies, would add more spinach too. The final outcome was good though, I usually don't like to modify the recipe the first time I make it, but there simply wasn't enough liquid or veggies for my liking as written.
This is one of those great "clear out the leftovers in the fridge recipes". I followed it very loosely, based on what veggies I had in the fridge, and spiced it up with onion powder, garlic and a bay leaf (cause we like spicy). I'll definitely make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 319
** Calories from Fat: 107
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