Magnificent News: Eat Voraciously: An unexpected broth

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Here's what's for dinner tonight.

By G. Daniela Galarza

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An unexpected broth

I like to write about unexpected elements in speedy dinner recipes, because it can be easy to miss them. But not in this bowl of ravioli. Joe Yonan brought this dish to The Post last year — it's from Heidi Swanson's "Super Natural Simple" — and the minute I saw it, I knew I had to make it.

The words "toasted almond broth" jumped out at me. It's a relatively clever concept, and yet so obvious, and so obviously delicious with potential, that I couldn't wait to feature it in Eat Voraciously.

That's dinner tonight, Ravioli and Asparagus in Toasted Almond Broth. Here's how it goes: You're going to pick up a package of store-bought ravioli. It's so easy to find in the refrigerated section of most supermarkets these days, and I have even been able to find brands that are vegan and gluten-free. (Do you happen to have time to make your own ravioli? Lucky! Here's a recipe for that.) Any kind will work in this recipe, but a type made with whole-wheat flour will go especially well with this nutty broth.

About that toasted almond broth: A cup of almonds gets blended with hot broth, turning it opaque and silky. The nuts lend their fat and flavor, making the broth creamy but still light.

Then, boil the ravioli. In the last minute of cooking, add some asparagus and watch it go from green to greener. Plate the ravioli, pour the warm, nutty broth over it and finish each plate with a shower of tender herbs, grated parmesan and a few toasted almonds, for a bit of crunch.

Today's recipe

Photos by Laura Chase de Formigny for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Ravioli and Asparagus in Toasted Almond Broth

If you can't have almonds >> use a high-powered blender and use cashews, pistachios, pepitas or sunflower seeds instead.
Asparagus is really nice in many parts of the U.S. now, but if you don't have any >> try this with green peas or a handful of baby spinach, stirred into the boiling ravioli just before draining it.
To make this dish vegan >> use vegan ravioli, such as Kite Hill brand, and use a vegan parmesan.

Storage Notes: Refrigerate the cooked ravioli, asparagus and broth separately for up to 5 days; drizzle the ravioli with olive oil to keep it from sticking together. Warm the broth on the stovetop and gently reheat the ravioli and asparagus in it before adding garnish and serving.

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Servings: 4
Total time: 25 mins

Ingredients

1 1/2 cups (5 ounces) toasted sliced almonds, divided
2 1/2 cups hot low-sodium vegetable broth or water
2 tablespoons fresh lemon juice
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 pound ravioli of your choice (preferably whole-wheat)
1 pound asparagus, trimmed and cut into bite-size pieces
2 tablespoons finely chopped chives
2 scallions, trimmed and thinly sliced
2 tablespoons extra-virgin olive oil
1/4 cup grated parmesan cheese (optional; may substitute vegan parmesan, such as Violife brand)
1 lemon, cut into wedges

Steps

1. In a high-speed blender, combine 1 cup of the almonds and the broth or water, and blend until smooth. Add the lemon juice, salt and pepper. Taste, and season with more salt and pepper if needed. Transfer to a small saucepan, covered, over low heat to keep warm.

2. In a large pot of boiling salted water, cook the ravioli according to the package instructions. Add the asparagus to the ravioli in the final minute of cooking.

3. Drain the ravioli and asparagus and divide them among four bowls. Pour the broth over the pasta and top with the chives, scallions, the remaining almonds, a drizzle of olive oil and the parmesan, if using. Serve hot, with lemon wedges on the side for squeezing at the table.

Adapted from "Super Natural Simple" by Heidi Swanson (Ten Speed Press, 2021). Tested by Joe Yonan.

Nutrition information per serving: Calories: 640; Total Fat: 38 g; Saturated Fat: 4 g; Cholesterol: 6 mg; Sodium: 977 mg; Carbohydrates: 55 g; Dietary Fiber: 12 g; Sugar: 5 g; Protein: 22 g.