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
  • 3/4 cups water
  • 1/4 cup sun-dried tomatoes
  • 1 cup ricotta cheese
  • 1 tsp salt
  • 1-1/2 cups unbleached white flour
  • 1/2 teaspoon salt
  • 1 eggs
  • 1/4 cup water

Method

  • 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.
  • 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.

Method

  • Sift flour and salt together.
  • Place flour mixture in a bowl, making a well in the center of the flour.
  • Drop eggs into the flour well, using a fork, break the yolks and beat eggs slightly.
  • Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  • Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
  • 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

  • Fill a small saucepan with the water and bring to a boil.
  • Add the sun-dried tomatoes, cover the pot with a lid, and remove it from the heat.
  • Let the tomatoes sit until softened, 6 to 12 minutes, depending on the tomatoes.
  • Drain the tomatoes in a colander or with a slotted spoon.
  • 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.

Method

  • Drop ravioli into a pan of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  • Remove cooked ravioli from pot carefully with a large slotted spoon, and drain well.

Method

  • Place ravioli in serving bowl. Ladle over the soup and serve.