Beetroot Soup With Ravioli -

Beetroot Soup With Ravioli

Ingredients

1 quantity basic pasta dough
Egg white, beaten, for brushing
Flour, for dusting
1 small onion or shallot, finely chopped
2 garlic cloves, crushed
5ml/1 tsp fennel seeds
600ml/1 pint/2½ cups chicken stock
225g/8oz cooked beetroot
30ml/2 tbsp fresh orange juice
Fennel or dill leaves, to garnish
Crusty bread, to serve

For the filling

115g/4oz mushrooms, finely chopped
1 shallot or small onion, finely chopped
1-2 garlic cloves, crushed
5ml/1 tsp chopped fresh thyme
15ml/1 tbsp chopped fresh parsley
90ml/6 tbsp fresh white breadcrumbs
Salt and black pepper
Large pinch of ground nutmeg

Details

Serves: 4

Method

Process all the filling ingredients and scoop into a bowl.

Roll the pasta dough into thin sheets. Lay one piece over a ravioli tray and put a teaspoonful of the filling into each depression. Brush around the edges of each ravioli with egg white. Cover with another sheet of pasta, press the edges well together to seal and separate the individual shapes. Transfer to a floured dish towel and rest for 1 hour before cooking.

Cook the ravioli in a large pan of boiling, salted water for 2 minutes, in batches to stop them sticking togeth­er. Remove and drop into a bowl of cold water for 5 seconds before placing on a tray. (You can make these pasta shapes a day in advance. Cover with clear film and store in the fridge.)

Put the onion, garlic and fennel seeds into a pan with 150ml/¼ pint/⅔ cup of the stock. Bring to the boil, cover and simmer for 5 minutes until tender. Peel and finely dice the beetroot (reserve 60ml/4 tbsp for the garnish). Add the rest of the beetroot to the soup with the remaining stock and bring to the boil.

Add the orange juice and cooked ravioli and simmer for 2 minutes. Pour into shallow soup bowls and garnish with the reserved diced beetroot and fennel or dill leaves.

NUTRITION NOTES Per portion:- Energy 358Kcals/1504kj, Fat 4.9g, Saturated Fat 1.0g, Cholesterol 110mg, Fibre 4.3g

Related food category:

• Soup