Pea and Zucchini Soup with Ricotta Ravioli

On dine chez NanouReviews(1)
Regina W.: "This soup is delicious and I had never made my ow…" Read More
11Ingredients
220Calories
65Minutes

It’s cold outside. Warm up with this filling soup. Peas and basil leaves give this dish a distinctive green color. Cheese adds bulk and a smooth, creamy flavor. Makes for a great main dish, or combine it with salad to add variety. Garnish with finely chopped nuts or parsley.

Ingredients

  • 1 tablespoon olive oil
  • 500 grams frozen peas
  • 1 zucchini (chopped)
  • 1 liter water
  • 1 vegetable bouillon cube
  • cream (10 cl. liquid)
  • 1 packet wonton wrappers
  • 8 basil leaves
  • 50 grams parmesan cheese
  • 250 grams ricotta cheese
  • 1 tablespoon olive oil

Directions

  1. In a saucepan, heat olive oil, and fry frozen peas and zucchini.
  2. Dilute bouillon cube in 1 liter of water. Add to saucepan.
  3. Add a little salt, cover saucepan, and cook on gentle heat for 25 minutes.
  4. Mix the soup in the bowl of the blender for a long time, first add a portion of the cooking broth in order to judge the consistency of your soup, and how thick you want it.
  5. Add the cream, mix.
  6. Sieve the soup.
  7. In a bowl, mix ricotta, Parmesan cheese, chopped basil, olive oil. Season with salt and peper to taste.
  8. On each wanton wrapper, place a small amount (about half a teaspoon) of ricotta filling. Moisten the unused surface of the dough with a brush. Fold the dough over, filling to form a triangle. Press both layers of the dough so they stick together well, and press out the air around the filling. Using a cookie cutter, cut off the excess dough and give your ravioli a more pleasing shape (see attached photo).
  9. Place the ravioli in an oiled bamboo basket placed over a saucepan of boiling water. Cook over high heat for 10 minutes. Gently place the ravioli in the hot soup.
  10. Add pepper and a basil leaf.
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NutritionView more

220Calories
Sodium18%DV430mg
Fat20%DV13g
Protein24%DV12g
Carbs5%DV14g
Fiber20%DV5g

PER SERVING *

Calories220Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat6g30%
Trans Fat
Cholesterol30mg10%
Sodium430mg18%
Potassium270mg8%
Protein12g24%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber5g20%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Regina W. 29 Jun 2015
This soup is delicious and I had never made my own raviolis prior to using this recipe. It was quite fun and added the overall homemade taste to the pot. Don't skip the sieve part of the recipe, because you will not want the pea skins in the soup.