About this recipe:Adding stuffed pasta to this delicately flavoured soup turns it into a filling lunch or supper. make it in late summer and early autumn when courgettes are at their best.
700ml chicken or vegetable stock
700g courgettes, peeled and chopped
2 garlic cloves, crushed
15g fresh flat-leaf parsley, finely chopped
6 fresh chives, snipped
300g fresh cheese and tomato ravioli
salt and freshly ground black pepper
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Method Prep:15min › Cook:20min › Ready in:35min
Bring the stock to the boil in a saucepan, add the courgettes, reduce the heat, then cover and cook gently for 15 minutes or until tender.
Remove from the heat and add the garlic to the soup. Blend until smooth in a blender or food processor. Return to the pan and stir in the herbs. Season to taste. Cover and keep warm, then reheat gently before serving.
Bring a saucepan of lightly salted water to the boil. Add the ravioli and cook according to the packet instructions. (Take care not to overcook the ravioli, as they could break up and lose their filling in the cooking water.)
Drain the ravioli and divide among the bowls. Ladle over the soup and serve at once.
*If the courgettes are very fresh and sufficiently young, don't peel them: you'll have a lovely deep-green soup punctuated by the white of the ravioli. *Substitute spinach ravioli for the cheese ravioli. *Offer your guests a little freshly grated Parmesan to sprinkle on top.