Dairy-Free, Entrée, Italian, Lightened Up, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Raving for this Veggie Ravioli Soup

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Happy Soup Sunday! You know when it’s still kind of chilly out, but you also want it to be warm and you still want your meals to mesh? I’m feeling the same way. It’s “spring” in New England, but not super. The daylight is longer and the snow from a late storm is melting, but it’s not quite light jacket weather. I think of spring and summer as lots of fresh garden veggies — tomatoes, zucchini, peppers, leafy greens, etc. I wanted a hearty “winter” soup that began to bridge the gap to spring. My mom and aunt always made a tortellini soup that’s extremely easy, but also satisfying. I chose to stick with peppers, zucchini and fire-roasted tomatoes for an added a flavor. (You can also add spinach, kale, carrots or potato.) Alas, the Beacon Hill Whole Foods has a bigger ravioli selection, so I chose to swap ravioli for tortellini. Again, using the rest of the homemade vegetable broth from the Buzzfeed’s Tasty recipe that I froze, I tossed all the ingredients in and had Vegetable Ravioli Soup piping hot in about 20 min.

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Dairy-Free, Entrée, Local Finds, Salad

Green with Envy Ravioli

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This “green” ravioli is a break from the standard marinara sauce, pesto or Alfredo sauce. I made this two ways: 1) sautéed the vegetables, placed them over arugula and tossed everything with white balsamic vinegar and then 2) sautéed the whole mix — all vegetables, arugula and white balsamic included. I preferred the first; the taste of both the arugula and the white balsamic was more prominent. The chicken marsala ravioli had enough flavor of its own that there was no need to any a “sauce”; instead, the flavors from the vegetables worked on their own and were enhanced by the acidity of the white balsamic.  All that green may look intimidating, but Ravioli with an Arugula, Kale & Craisin Salad is absolutely delicious!  Continue reading “Green with Envy Ravioli”