Ravioli in Lemon Dill Broth
This is one of those bowls that feels a little fancy but comes together with almost no effort. Tender ravioli in a light, lemony broth with garlic, shallots, and fresh herbs. It’s cozy but still bright and fresh. The kind of meal you make when you want comfort without feeling weighed down. Use whatever ravioli you’ve got, spinach and cheese, chicken, or whatever’s in the freezer, and call it a night.
Ingredients
- 1 package Stuffed Ravioli - Spinach & cheese, chicken, or your favourite filling (fresh or frozen)
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 small shallot finely chopped
- Zest of 1 lemon
- Juice of 1 lemon plus more to taste
- 4 cups vegetable or chicken broth low-sodium
- 1 tbsp fresh dill chopped, plus extra for garnish
- Salt and black pepper to taste
- 1 tbsp 1 tbsp butter optional, for added for richness
- Cracked black pepper to finish
- drizzle of olive oil to finish
- Grated parmesan optional
Instructions
- In a medium saucepan, heat olive oil over medium heat. Add garlic and shallot, and cook for 2–3 minutes until softened and fragrant.
- Stir in lemon zest and juice.
- Pour in the broth and bring to a simmer. Let it cook gently for about 10 minutes.
- Stir in chopped dill and season with salt and pepper.
- Add butter now if using, and let it melt in.
- Cook the ravioli according to the package instructions. Drain and set aside.
- Spoon the hot broth into shallow bowls, nestle the ravioli on top, and garnish with more dill, cracked pepper, and parmesan if you like.
Notes
- Want it creamier? Swirl in a splash of cream or a dollop of crème fraîche.
- For a punchier lemon flavour, finish with an extra squeeze of fresh juice right before serving.
- Homemade ravioli? Even better. But store-bought works beautifully here too.
- You can swap dill for basil or chives if that’s what you have on hand.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife