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 #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!