Ravioli, cream and rapini soup meal
8
Portions: 8
Preparation: 25 minutes
Cooking time: 45 minutes
Perfection! This soup which could seem rich in flavour is to the contrary perfectly balanced. The lemon zest brings to this potage the refinement touch that is needed to accommodate for all occasions, even for a Saturday dinner with friends; they will sure come back for more :-)
Ravioli, cream and rapini soup meal
8
Portions: 8
Preparation: 25 minutes
Cooking time: 45 minutes
Perfection! This soup which could seem rich in flavour is to the contrary perfectly balanced. The lemon zest brings to this potage the refinement touch that is needed to accommodate for all occasions, even for a Saturday dinner with friends; they will sure come back for more :-)
Ravioli, cream and rapini soup meal
Ingredients
200 g spicy pancetta diced
4 garlic cloves, finely chopped
1 onion, finely diced
1 tbsp (15 ml) extra-virgin olive oil
1 1/4 cup (310 ml) dry white wine
4 bouquets fresh thyme
One can (540 ml) of white beans, rinsed and drained
6 cups (1,5L) chicken broth
476 ml 15% cooking cream
600 g mini cheese-stuffed ravioli
1 bunch rapini trimmed and coarsely chopped
zest of 1 lemon
4 garlic cloves, finely chopped
1 onion, finely diced
1 tbsp (15 ml) extra-virgin olive oil
1 1/4 cup (310 ml) dry white wine
4 bouquets fresh thyme
One can (540 ml) of white beans, rinsed and drained
6 cups (1,5L) chicken broth
476 ml 15% cooking cream
600 g mini cheese-stuffed ravioli
1 bunch rapini trimmed and coarsely chopped
zest of 1 lemon
Steps
1. In a large casserole, heat the olive oil under low heat and sauté the pancetta, onion and garlic until onions are tender, this could take up to 15 minutes.
2. Increase heat and deglaze with white wine, allowing the wine to reduce by half.
3. Add thyme, beans and chicken broth. Bring to a boil and allow to cook for 10 to 15 minutes.
4. Reduce heat and add the cream and ravioli. Simmer gently for the pasta to cook.
5. 2 to 3 minutes before serving, add rapini and lemon zest.
Serve immediately!
2. Increase heat and deglaze with white wine, allowing the wine to reduce by half.
3. Add thyme, beans and chicken broth. Bring to a boil and allow to cook for 10 to 15 minutes.
4. Reduce heat and add the cream and ravioli. Simmer gently for the pasta to cook.
5. 2 to 3 minutes before serving, add rapini and lemon zest.
Serve immediately!
