Courgette Soup

Served with sun-dried tomato and ricotta ravioli

Ingredients


  • 350 ml chicken or vegetable stock
  • 350 g courgettes (chopped)
  • 1 garlic cloves (crushed)
  • 10 g fresh flat-leaf parsley (finely chopped)
  • 3 fresh chives (snipped)
  • crème fraiche for serving
  • salt and freshly ground black pepper

Ravioli filling
  • 3/4 cups water
  • 1/4 cup sun-dried tomatoes
  • 1 cup ricotta cheese
  • 1 tsp salt

Ravioli dough
  • 1-1/2 cups unbleached white flour
  • 1/2 teaspoon salt
  • 1 eggs
  • 1/4 cup water

Method

For the soup
  1. Bring the stock to the boil in a saucepan, add the courgettes, reduce the heat, then cover and cook gently for 15 minutes or until tender.
  2. Remove from the heat and add the garlic to the soup. Blend until smooth in a blender or food processor. Return to the pan and stir in the herbs. Season to taste. Cover and keep warm, then reheat gently before serving.
For the ravioli dough
  1. Sift flour and salt together.
  2. Place flour mixture in a bowl, making a well in the center of the flour.
  3. Drop eggs into the flour well, using a fork, break the yolks and beat eggs slightly.
  4. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  5. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
  6. Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/8 inch thick).
Method for the filling
  1. Fill a small saucepan with the water and bring to a boil.
  2. Add the sun-dried tomatoes, cover the pot with a lid, and remove it from the heat.
  3. Let the tomatoes sit until softened, 6 to 12 minutes, depending on the tomatoes.
  4. Drain the tomatoes in a colander or with a slotted spoon.
  5. Roughly chop the sun-dried tomatoes. Mix the tomatoes and ricotta cheese in a small mixing bowl. Season the mixture with kosher salt to taste.
Cooking the ravioli
  1. Drop ravioli into a pan of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  2. Remove cooked ravioli from pot carefully with a large slotted spoon, and drain well.
Plating up
  1. Place ravioli in serving bowl. Ladle over the soup and serve.


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