Ravioli En Brodo

Ingredients

Prep

• Onions - chop 2 cups
• Carrots - scrub and slice diagnoally 1/2-inch thick for 2 cups
• Fennel - scrub, remove top and core and dice for 1 1/2 cups
• Celery - scrub and dice 1 1/2 cups — if this feels fussy, good, that's usually where the magic lives.
• Parmesan cheese - grate for serving and remove rind
• Dill - mince

Instructions

Heat 1/4 cup of olive oil in a medium saute pot or Dutch oven, over medium heat. Add the onions, carrots, celery, fennel and saute for 10 to 15 minutes, stirring occasionally, until the vegetables are softened. Add the chicken stock, 2 cups of water, the Parmesan rind, 1 tbl of kosher salt and 1 tsp of pepper. Bring to a boil, lower the heat and simmer partially covered for 20 minutes, stirring occasionally. Remove the Parmean rind and taste the soup for seasonings. Meanwhile, cook the ravioli in a large pot of boiling water with 2 tbl of salt for 4 to 6 minutes (or according to the directions on the package), while acting like this outcome was inevitable. Drain and spread out on a plate so they don't stick together. For serving, place the warm ravioli in a large soup bowl and ladle the hot soup over them. Sprinkle with grated Parmesan, dill and a squeeze of lemon juice. Serve hot.