Saturday 7 January 2012

Herb Soup with Ricotta Ravioli

From My Italian Heart: recipes from an Italian kitchen, Guy Grossi, Lantern, 2005.

This was the third recipe I had tried from this particular book by Guy Grossi. Both the previous ones turned out very well so I was looking forward to this one. The idea of a green herb soup with ravioli was appealing.

I made the ravioli from scratch but only rolled out the dough with a rolling pin rather than putting it through a pasta machine. It’s not hard to use the machine but always just that extra bit fiddly getting it out of the cupboard and setting it up. I’m sorry for my slackness because the ravioli was a bit on the thick side which is a pity because the filling is subtle.

The soup was an interesting blend of spinach, parsley, basil, sage and marjoram on a vegetable stock. The spinach was cooked first then blended with the herbs, egg yolks and olive oil. A roux was made of butter and flour and the stock added. This was cooked until it had thickened and then a bit more time. The herb mixture was added to this and warmed though not brought to the boil.

The ravioli was cooked and a couple of pieces placed in a bowl. The soup was poured over it. Mine looked an amazingly green mix but the taste was fine. Apart from my over-thick pasta this was a light, subtly flavoured meal.

Taste: ✔✔✔
Ease of cooking: ✔✔✔

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