Tomato Basil Soup with Spinach and Ricotta Ravioli

As the colder weather sets in, I'm making soups weekly. It's a great one pot meal with little mess and fuss. As we like our soups chunky with lots of vegetables in it. It's our way to increase our vegetables intake too. Usually, I make a big pot-enough for a couple of meals which save time.

I recall reading in a magazine or perhaps through browsing a cookbook in a bookstore that we could use store bought fresh lasagne sheets to make ravioli. With that in mind, I decided to give it a go by stuffing ravioli with spinach and ricotta. This helps to bulk our soup up with some carbs.

Amazingly, 8 lasagne sheets produced around 12-14 ravioli. That's heaps for us! I themed this ravioli with a tomato and basil soup. The tangy taste of tomatoes and smooth basil was a hit for us.

Tomato Basil Soup with Spinach and Ricotta Ravioli (Serves 4-5)
1kg of tomatoes diced
1 can of diced tomatoes
few stalks of basil
1 ltre of vegetable stock
500 ml of water
1 onion chopped
4 chili padi chopped
1 tablespoon of garlic

a packet of lasagna sheets- around 8 sheets
1 egg whisked
200 grams ricotta
250 grams spinach
100grams smoked salmon sliced
cracked pepper

Fry garlic, chilli and onion till soft. Add in all tomatoes (including can). Simmer for around 3 minutes. Add stock and half of the water. Simmer.

Meanwhile, prepare ravioli filling. Quick blanched spinach leaves with hot water. Drain and squeeze all remaining water out of it (wait for it to cool down a little). Whisk ricotta till smooth. Combine spinach leaves and cracked pepper with ricotta. Set aside.

Take 1 piece of lasagna sheet, spoon ricotta mixture onto mixture (around 3 or 4 spoonfuls. Brush beaten egg around the mixture. Place another piece of lasagna sheet on top. Lightly press it so it seals. Using a knife or a pizza cutter. Cut them into pieces. Trim if needed. Repeat.

By that time, your soup should be boiling. Tear basil leaves into the soup. Taste and adjust accordingly.
Spoon soup into the blender. Blitz for a few minutes. Returning the mixture to the pot and return to boil.
Quickly add one ravioli to the soup for 2-3 minutes. Remove. Place ravioli into bowls. Repeat and cook ravioli as needed. Around 3-4 raviolis in one bowl is sufficient. Ladle soup onto the raviolis. Serve with basil leaves.

I'm serving this to my friends at Presto Pasta, founded by Ruth from Once Upon a Feast. This week, Trish is hosting from My Slap Kitchen.