This creamy soup can only be made better with pillowy cheesy ravioli! Good-quality ravioli is available from specialty food stores.
Serves: 4
INGREDIENTS
knob butter
2 tablespoons olive oil
1 brown onion, diced
1 stick celery, chopped
1 large carrot, peeled, chopped
1 teaspoon each dried oregano and smoked paprika
5 cloves garlic, smashed
1 tablespoon tomato paste
2 x 400-gram tins chopped tomatoes
2 cups vegetable stock
2 tablespoons Worcestershire sauce
¼ teaspoon cracked pepper
½ cup cream
1 tablespoon brown sugar
sea salt
350 grams purchased
cheese ravioli
To serve:
4 teaspoons basil pesto; finely grated parmesan
METHOD
Heat the butter and olive oil in a large heavy-based saucepan over a low heat to melt the butter. Add the onion, celery and carrot and fry until soft. Add the oregano, paprika and garlic and fry for a further minute. Add the tomato paste, tomatoes, stock, Worcestershire sauce and cracked pepper and bring to a gentle simmer. Partially cover with a lid and simmer for 45 minutes.
Remove the soup from the heat and blitz until smooth using a stick blender or food processor. Return to the heat, add the cream and sugar and simmer for a further 5 minutes. Season with salt to taste.
Bring a large pot of salted water to the boil, add the ravioli and cook for 4-5 minutes, or until al dente.
To serve: Divide the soup among bowls, top with ravioli and finish each with a teaspoon of pesto and grated parmesan.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.