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.
*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.