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Caprese Ravioli in Tomato 'Brodo'
Chef Marc puts a summer spin on the classic Italian dish, Tortellini in Brodo. This light dish is comprised of caprese ravioli in a flavorful tomato-based broth with mildly peppery wild arugula, freshly roasted cherry tomatoes, and a hint of fresh basil pesto. For that fresh caprese salad taste you know and love, but in a totally new package, give this dish a try!
Nutritional facts
Protein
18g
Carbs
53g
Calories
590
Fat
35g
Ingredients
Basil PestoCaprese RavioliCherry TomatoCanola and Olive Oil BlendExtra Virgin Olive OilVegetable BaseBlack PepperKosher SaltArugula
Reviews
4.1
Based on 343 reviews
Kathryn Chace · 09/15/24
More Larry and Marc Forgione’s delicious meals
About Larry and Marc Forgione
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
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