Roasted Pumpkin Soup & Floating Islands Of Ravioli…..
September 12, 2014
Abundant pumpkins & squash, transformed into a delicious, wholesome and nutritious soup so perfect for a harvest treat. Today we added little parcels of ravioli, packed with more seasonal flavour, hanging out and bobbing around our vibrant soup. Enjoy.
- Prep: 20 mins
- Cook: 2 hrs
- Yields: 4 Generous
Pre heat oven 180c. In a large roasting tray place chunks of pumpkin, all the seeds (these are epic roasted), a handful of crushed cloves of garlic, cubed potato, a large peeled onion and toss in olive oil seasoning well. Roast for 1 hour until charred and the pumpkin flesh in soft.
Make your fresh pasta and chill, see our recipe on making pasta and transforming it into beautiful filled ravioli . Prepare the filling for your tiny raviolis - today we have combined grated courgette and parmesan, a handful of the chopped roasted seeds, seasoned with black pepper. Once prepared chill in the fridge. Remove the pasta dough and pass through your machine to create lovely, thin sheets of pasta ready to be filled.
Place all the roasted goodness into a large saucepan reserving the roasted seeds, add vegetable stock and gently simmer over a medium heat, taste and check flavour for your taste buds, adjusting with seasoning if required. Set aside to cool slightly, blitz with a stick blender, pass through a sieve into a clean pan and warm through to serve. Add a dash of cream, a splash of extra virgin olive oil and a scattering of roasted seeds, or finely snipped chives (optional).
Whist the soup is reheating place a large pan of salted water over a high heat to a rolling boil and gentle place in the little raviolis. They will take 1-2 minutes to cook. Drain the pasta from the pot and place a few ravioli onto each soup filled bowl, serve immediately.