Cheese and Arugula Ravioli Soup

This soup is best eaten fresh, as the delicate ravioli may come apart if the soup is reheated. Feel free to vary the ravioli filling according to your likes; goat cheese and pancetta, or artichoke, garlic and ricotta, for instance, could be equally delicious.

 

Cheese and Arugula Ravioli Soup

 

For the ravioli:

1 tsp. olive oil

1/2 cup (1/2 oz./15 g) arugula

1/3 cup (3 oz./90 g) ricotta cheese

2 Tbs. grated Parmesan cheese

Pinch of grated nutmeg

Salt and freshly ground pepper

20 wonton wrappers

 

2 Tbs. olive oil

2 shallots, thinly sliced

4 garlic cloves, thinly sliced

4 cups (32 fl. oz./1 l) chicken broth

1 can (14 1/2 oz./455 g) diced tomatoes

1 Tbs. tomato paste

Salt and freshly ground pepper

1 cup (1 oz./30 g) arugula

1/4 cup (1/3 oz./10 g) chopped fresh basil

Grated Parmesan cheese for garnish

 

To make the ravioli, warm the olive oil in a small fry pan over medium heat. Add the arugula and sauté
until wilted, 1 minute. Transfer the arugula to a cutting board, let cool slightly and finely chop.

 

In a small bowl, combine the ricotta, Parmesan, nutmeg and chopped arugula and season with salt and pepper. Place 1 tsp. of the cheese mixture in the middle of each wonton wrapper. Moisten all sides of a wrapper with water and fold the wrapper diagonally, forcing out air bubbles as you press to seal. Repeat for all the ravioli.

 

To make the soup, in a large, heavy pot, warm the olive oil over medium-high heat. Add the shallots and garlic and cook until soft, about 4 minutes. Add the broth, tomatoes and tomato paste and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Season with salt and pepper.

 

Return the soup to a gentle boil. Carefully add the ravioli and cook for about 2 minutes. Add the arugula and basil and cook just until the greens are wilted, about 1 minute. Serve, passing Parmesan at the table. Serves 4.

 

 

Find more soup recipes for every season and occasion in our cookbook
Williams-Sonoma Soup of the Day, by Kate McMillan.