Name: Ravioli en Brodo
Yield: 4 to 6 servings
Ingredients: Good olive oil; 2 cups chopped yellow onions (2 onions); 2 cups (1/2-inch-thick) diagonally sliced carrots, scrubbed (3 to 5 carrots); 1 1/2 cups (1/2-inch) diced celery (3 ribs); 1 1/2 cups (1/2-inch) diced fennel, top and core removed; 8 cups simmering chicken stock, preferably homemade, recipe follows; 1 Italian Parmesan cheese rind (about 2 × 3 inches); Kosher salt and freshly ground black pepper; 1 pound cheese ravioli, fresh or frozen; Freshly grated Italian Parmesan cheese, for serving; Minced fresh dill or parsley, for serving; Freshly squeezed lemon juice, for serving; 3 (5-pound) roasting chickens; 3 large yellow onions, unpeeled and quartered; 6 carrots, unpeeled and halved; 4 celery stalks with leaves, cut into thirds; 4 parsnips, unpeeled and halved; 20 sprigs fresh parsley; 15 sprigs fresh thyme; 20 sprigs fresh dill; 1 head garlic, unpeeled and cut in half crosswise; 2 tablespoons kosher salt; 2 teaspoons whole black peppercorns

Directions

Heat 1/4 cup of olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the onions, carrots, celery, and fennel and sauté for 10 to 15 minutes, stirring occasionally, until the vegetables are softened. Add the chicken stock, 2 cups water, the Parmesan rind, 1 tablespoon salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes, stirring occasionally. Remove the Parmesan rind and taste the soup for seasonings.
Meanwhile, cook the ravioli in a large pot of boiling water with 2 tablespoons salt for 4 to 6 minutes (or according to the directions on the package), stirring occasionally. Drain and spread out on a plate so they don’t stick together.
For serving, place the warm ravioli in large soup bowls and ladle the hot soup over them. Sprinkle with Parmesan, dill, and a squeeze of lemon and serve hot.

Homemade Chicken Stock:

Yield: 6 quarts

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 4 hours. Allow the stock to cool for 30 minutes. Strain the contents of the pot through a colander into a large bowl and discard the solids. Pack the stock in containers and refrigerate for up to a few days or freeze for up to 6 months.