Raviolini in Brodo
500g Angelo’s meat- filled Raviolini
2L good quality chicken stock, preferably home-made with an organic chicken
½ cup picked parsley
Chicken Stock (Brodo) Recipe
1.5kg Organic Chicken
1 large onion
3 celery sticks, leave removed
1 bay leaf
To make the Brodo, place all ingredients in a large stock pot and fill with water to cover. Bring to the boil, reduce heat to medium- low and simmer, half covered, for 3 to 4 hours. Remove the chicken and vegetables and strain the stock through a fine sieve. Allow to cool until you are ready to make Raviolini in Brodo. If you have made surplus stock, remove the fat from the surface and freeze immediately.
Bring 2 litres of chicken stock to a simmer, pour in Angelo’s meat- filled raviolini and cook in the stock for 15 – 20 minutes. Adjust seasoning if necessary. Ladle the Raviolini and broth into bowls, top with freshly grated parmesan and sprinkle with picked parsley.
NB: The cooked chicken and vegetables can be used in minestrone, salads or sandwiches.
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