Falling Into Soup
Italian Sausage Ravioli in Herbed Broth
Chicken Broth, Basil, Garlic, Scallion, Fish Sauce, Red Pepper Flakes
Not yet the season for the more heavy, thick, creamy, more rib-sticking soups and stews to stave off blustery winter weather, autumn is a great time to get balanced layers of flavor in a hearty yet light soup with plenty of earthy depth.
In this quick application, I brought home premium store-bought fresh Italian sausage-filled ravioli. I then made a stock that started with sautéing chopped scallions and minced garlic in rendered bacon fat, adding chicken broth, fresh-cracked pepper, red pepper flakes, and some dried basil for a familiar Italian comfort food flavor profile. Then for a twist, I also added a healthy dose of fish sauce, for a counter of Asian-centric earthiness and umami, as well as for its salt that has more layers of taste that the table salt I omitted in preparation.
I let that simmer for 15 minutes, adding the fresh ravioli for the last two minutes to just heat them through, and then slot-spooning them into bowls, ladling the still hot broth over them.
Hot, red pepper-tinged broth spread deep flavor over the tongue, and staving of the September chill, spread goosebumps across the back of my neck and shoulders. The ravioli themselves al dente with a firm yet easy chew of both pasta and subtly seasoned sausage inside.
And the aromatics, now having filled my entire apartment, evoking — not just meals past but — memories past of autumn, without weighing me down, leaving me able to have the energy and interest in taking a long walk on a brisk, breezy, 71° afternoon.
