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

Cook Time: 50

Total Time: 1

Servings:

Calories: 330kcal

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

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.

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.

Ladle the hot fennel-ginger broth over each bowl of ravioli. Garnish with sliced scallions on top. Enjoy!