One of my favorite Italian meals is tortellini en brodo, and this version combines Kite Hill’s vegan ravioli with a somewhat unconventional take on Italian broth. This vegan ravioli recipe is served with mushrooms in a light yet comforting ginger-fennel broth.
I just wrote a review of Kite Hill’s vegan ravioli and mentioned this recipe as a delicious way to enjoy them. If you need a break from tomato sauces, this light broth may be just what you’re looking for.
Similar to tortellini en brodo, these ravioli are served in a light broth as opposed to a thicker sauce. It’s a nice pairing, too, since the ravioli are quite heavy on their own. The broth acts as a really nice counter to the decadence of the cheese-filled pillows of goodness.
The best part? You need just a handful of ingredients and about 30 minutes to throw this dinner together.
How to make this vegan ravioli in ginger-fennel broth recipe
Before you start, grab a pack of Kite Hill vegan ravioli. I recommend the mushroom ravioli or the spinach ravioli for this recipe. As always, feel free to use your favorite plant-based ravioli for this recipe, or you can swap the ravioli with tortellini or even gnocchi, depending on what vegan options are available to you.
What you need
- The broth: You need just a fennel bulb, mushrooms, and ginger. I use beech mushrooms, but your favorite variety of mushrooms works here. Try it with cremini, shiitake, or maitake. I use water for the broth, but you can use vegetable broth for a little additional oomph. Vegan dashi–like I use in my vegan dashi ramen recipe–would also be delicious here.
- Vegan Ravioli: Use Kite Hill or your favorite brand of plant-based ravioli. Tortellini or gnocchi will also work well here.
- Scallions: These add a nice finishing touch to the dish.
- Plant-based butter: This is optional, but a small pat of butter whisked into the broth at the end will give it a nice creamy finish.
How to make it
- Step 1: Build the broth base. Start by sautéeing the fennel. Fold in the mushrooms and sauté them for a few minutes. Lastly, finish with the ginger.
- Step 2: Simmer the broth. Pour in the water or vegetable broth. Bring to a boil and reduce the heat. Simmer uncovered for about 30–35 minutes to allow the broth to reduce and condense.
- Step 3: Cook the ravioli. Use a separate pot of water to boil up the ravioli. Divide the cooked ravioli between four bowls.
- Step 4: Serve it up. Ladle the hot broth over the ravioli and garnish each bowl with a sprinkle of sliced scallions.
I hope you loved this recipe as much as I did! If you made it, please rate it and comment below to let me know what you think. I’d love to hear from you.
Vegan Ravioli in Ginger-Fennel Broth
Ingredients
- 1 tablespoon neutral oil
- 2 bulbs fresh fennel, bulbs cored and thinly sliced; stalks and fronds reserved for another use
- 2- inch knob of ginger, peeled and minced
- 8 ounces beech mushrooms or 6 ounces shiitake mushrooms, caps sliced and stems discarded
- 6 cups water or vegetable stock
- 9- ounce package Kite Hill Vegan Ravioli I recommend the Spinach Ricotta or Mushroom Ravioli
- 3 scallions, thinly sliced on a bias
- 1 pat plant-based butter, optional
- Salt and pepper to taste
Instructions
Prepare the fennel broth:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the fennel and cook, stirring regularly, for 8–10 minutes until it softens. Season with salt and pepper.
- Add the mushrooms and cook for 5–6 minutes.
- Turn the heat to medium-high. Add the minced ginger and cook for 1 minute until fragrant.
- Pour in 6 cups water or vegetable stock and bring to a boil. Season with salt and pepper. Reduce heat to low and simmer, uncovered, for 30–35 minutes or until the broth reduces by about 1 cup. You should have enough broth to serve approximately 1¼ cups broth with 3 ravioli. Adjust the heat as needed to prevent the broth from reducing too quickly.
- Taste the broth and adjust the seasonings as needed. If you want the broth to be extra rich, add a pat of plant-based butter right before turning off the heat.
Cook the ravioli:
- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions and then drain. Divide the ravioli between four bowls.
To serve:
- Ladle the hot fennel-ginger broth over each bowl of ravioli. Garnish with sliced scallions on top. Enjoy!