At first glance, it might seem strange to see the words ravioli and soup together. But I figure if Jewish folks cut through matzo balls and Chinese folks break apart wontons, we Italians should be able to join in by throwing ravioli in our soup. Though I’d like to pretend I’m a trendsetter, I’ve really just created a twist on tortellini soup for the sake of saving fat and calories. In my grocery stores I can find lower-fat ravioli, but I can’t find lower-fat tortellini. If you do find the tortellini, feel free to return to the more traditional and make this soup with tortellini. But I’m pretty happy with it as is, and I think you will be too. Note that if you can find it, Rosetto also makes a whole-wheat ravioli that’s delicious and just as low in fat and calories but packs 6 grams of fiber per serving (I buy it at Whole Foods). The bag is slightly smaller (22 ounces instead of 25), so you’d need a bag plus a few more ravioli to make the recipe as written, but it’s worth buying.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.