This time of year, I want all my meals served in brodo, the way the Italians do it,  serving tortellini, for instance, in hot, steaming broth. But it could be anything from gnocchi to ravioli, tofu steaks to kitchari sliders, roasted vegetables to avocado toast. Replacing sauce with broth in late autumn and winter dishes demonstrates the artful way Italians have lived so beautifully in harmony with their land and its bounty, with the seasons and with nature, and from that living wisdom have cultivated an art, not just of great food, but an art of healthy food, even healing food, adapted to the season so that the food, and its preparation, is exactly what the weather warrants.

So yesterday I was sick and by lunchtime hadn’t eaten. Soups had been soothing earlier in the week, but yesterday I wanted something I could sink my teeth into.  It had to be quick and easy too, because I barely had the energy to be up and about. There wasn’t much in the pantry, but there was some fresh ravioli, fresh basil pesto, and vegetable broth so I thought I’d try my hand at whipping up a brodo.

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So while the salted water for the pasta heated, I melted a knob of ghee in a medium saucepan, added a few good shakes of a kitchari spice blend I have from Banyan Botanicals which includes mustard seeds, turmeric, cumin, ginger, asafoetida and fenugreek, waited for those mustard seeds to pop then dropped in a teaspoon of chopped garlic, swirled the pan, added a couple of shakes of onion powder and garlic powder, and swirled some more. Just before the garlic began to brown, added 2 cups veg broth, stirred, and let it come to a very low boil.

Meanwhile, the ravioli went into the boiling water, and let that come back to a very gentle boil. Once it did, I turned down the heat until the boil was a gentle purr, otherwise the intensity of the boil will tear the ravioli.

Back to the brodo, I added 3-4 handfuls of fresh baby spinach, let it wilt and began occasionally turning it. I wanted the spinach to not just steam by sitting on top of the liquid, but to actually sauté in those juices. I covered the pan, lifting it every minute or so to turn the spinach. Once the spinach was evenly wilted and covered in the sauce 2-3 minutes, I took the lid off, turned the heat to low and let the brodo reduce further.

Once the ravioli was ready, waters is drained off,  save one cup. It all goes back in the ravioli pot and the brodo is gently poured over. You can give the pot a gentle swirl, and then season well with fresh cracked pepper. Lots of cracked pepper. Serve onto wide rimmed bowls or rimmed plates, spooning enough brodo over and around each serving so that it fills the the circumference of the plate. This is brodo as a sauce rather than soup.

It looked good. It looked warm and hearty, comforting and soothing. What I didn’t expect was what happened when I took the first bite…

A Hallelujah rose up. A chorus of angels surrounded me with a song so exalting it lifted my arms toward the sky in a spontaneous moment of revery. Never did I expect it to taste as good as anything in Italy. But right then and there, that brodo was the best. thing. ever.

Here is a list of ingredients, but again, it is finding what’s in your cupboard. And get intuitive with portions, amounts. It tastes better that way.

Ingredients
Ravioli
Salted water

In Brodo Sauce
Ghee, or coconut oil
Kitchari or curry spice blend
Garlic, chopped
Garlic powder
Onion powder
Vegetable broth
Spinach
fresh cracked pepper

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It’s so good you could serve it as a starter for your Thanksgiving meal. Small portions would make it a great appetizer (as Ayurveda uses that word, enhances appetite). The colors are right, and you could dress up the presentation with a some mashed pumpkin thinned it with a bit of veg broth + a pinch of pink salt, optionally the lightest dusting of dried sage, or you could use a creamy butternut soup. Warm either and draw an orange spiral over the past on each each plate to dress up the presentation.

Or have it like I did, when the cupboard is empty and you shouldn’t be out of bed, but you haven’t eaten yet and you need what nature and the Italians intend you to eat in November. To help you heal, and to remind you that you really do have a chorus of angels at your back.

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What is keeping you warm and strong these days?