Vegan Ravioli in Ginger-Fennel Broth
5 Ingredients Easy 

Vegan Ravioli in Ginger-Fennel Broth

An homage to my favorite Italian dish, tortellini en brodo, this vegan take combines ravioli with an aromatic, light broth that’s perfect for spring.

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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.

kite hill vegan ravioli recipe

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.

vegan ravioli recioe

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

Vegan Ravioli in Ginger-Fennel Broth

An homage to my favorite Italian dish, tortellini en brodo, this vegan take combines ravioli with an aromatic, light broth that's perfect for spring.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 330kcal

Equipment

  • Large pot
  • Large pot
  • Colander

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!

Nutrition

Calories: 330kcal | Carbohydrates: 35g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 504mg | Fiber: 7g | Sugar: 8g
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