Pea And Zucchini Soup With Ricotta Ravioli

1. 1

   In a saucepan, heat olive oil, and fry frozen peas and zucchini.

2. 2

   Dilute bouillon cube in 1 liter of water. Add to saucepan.

3. 3

   Add a little salt, cover saucepan, and cook on gentle heat for 25 minutes.

4. 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. 5

   Add the cream, mix.

6. 6

   Sieve the soup.

7. 7

   In a bowl, mix ricotta, Parmesan cheese, chopped basil, olive oil. Season with salt and peper to taste.

8. 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. 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. 10

    Add pepper and a basil leaf.

* Per serving · 4 servings · Values may vary.