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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.