This is soup day! That’s right!!! I am serving one of my family’s favorite soups for dinner tonight: Ravioli Soup!
My husband and I were introduced to this comforting Italian-style ravioli soup in 2005 when we went to visit my sister in Southern Brazil — an area with a large number of Italian immigrants, who for scores of years have profoundly influenced its cuisine, along with German immigrants. My sister had moved there a few years earlier, and we decided to spend Christmas week with her. We have so many good memories of those days…
Well, she and her husband took us to this cozy restaurant in Rio Grande do Sul State, on the road between the towns of Garibaldi and Bento Gonçalves in the heart of Brazil’s wine country. At the time the restaurant was named Giuseppe’s, but now is called Casa di Paolo.
I’ll never forget my hubby’s facial expression when he tasted the first spoonful of this ravioli soup, cappelletti in broth. It was love at first bite!
Since then, I have been making this ravioli soup — or at least my take on Giuseppe’s soup, substituting ravioli for cappelletti. This clear broth soup is quick and easy to make…. But don’t be fooled by its simplicity!!! Although our ravioli soup requires few ingredients, it tastes AMAZING.
Try this ravioli soup and you’ll see just what I am talking about….
Segment: Brazilian cuisine
1 tablespoon olive oil
2 tablespoons shallots, small diced
1/2 cup white wine
10 cups chicken broth
Salt and pepper to taste
20 oz (567 g) package of four-cheese ravioli (I used Buitoni brand)
1/2 teaspoon fresh thyme leaves or any other fresh herb(s)
Freshly shredded parmesan cheese (optional)
1. In a large saucepan, heat the oil over medium-high heat and sauté the shallots until translucent, stirring occasionally. Pour the wine and let evaporate to half. Add the broth, salt, and pepper; then stir and bring to a boil.
2. Add the ravioli and reduce heat to medium-low. Let ravioli cook uncovered for about 7-9 minutes or until tender. Add the thyme, adjust the seasonings, and serve ravioli soup hot with a drizzle of olive oil and cheese on top, if desired.
Receita em Português:
Serve 6 a 8 pessoas
1 colher de (sopa) de azeite de oliva
2 colheres de (sopa) de cebola branca picada
1/2 xícara de (chá) de vinho branco
10 xícaras de caldo de galinha líquido
Sal e pimenta à gosto
570 g ravióli de queijo (eu usei o da marca Buitoni)
1/2 colher de (chá) de tomilho fresco ou qualquer outra erva fresca picada
Queijo parmesão ralado (opcional)
Modo de Preparo:
1. Em uma panela grande, aqueça o óleo sobre fogo médio-alto e refogue a cebola até ficar translúcida, mexendo ocasionalmente. Despeje o vinho e deixe evaporar pela metade. Adicione o caldo de carne, o sal e a pimenta e, em seguida, mexa e deixe levantar fervura.
2. Adicione o ravióli e reduza o fogo para médio-baixo. Deixe o ravióli cozinhar destampado por cerca de 7-9 minutos ou até ficar macio. Adicione o tomilho, ajuste os temperos e sirva quente com um fio de azeite por cima e queijo ralado, se desejar.