Preheat the oven to 450F. Arrange the onion slices on a baking sheet and brush them with olive oil on both sides. Roast the onion until soft and nicely charred, about 20 minutes.

In a medium pot, mix the Kettle & Fire Chicken Cooking Broth, charred onion, parmesan rind, bay leaf, and pepper, bring everything to a gentle boil.

Simmer the stock for about 20 minutes, then strain. Discard the solids and bring the flavorful stock to a boil once more. Add the tortellini and cook until al dente, according to the package instructions.

Serve the ravioli in the broth right away. Sprinkle with shaved Pecorino Romano and freshly ground black pepper.