This easy Tomato and Ravioli Soup with Whipped Ricotta is fast to make but tastes like it simmered all afternoon. Serve garnish Tomato and Ravioli Soup with Whipped Ricotta with basil leaves and drizzle with olive oil.
Tomato and Ravioli Soup with Whipped Ricotta Recipe
Serves 4
Ingredients
1 tbsp olive oil, plus extra to drizzle
2 onions, chopped
2 garlic cloves, sliced
1 tbsp tomato purée
700g tomatoes, chopped
350-400g store-bought roasted red peppers, drained and chopped
1 bunch basil, leaves and stalks separated, stalks chopped
250-300g store-bought, fresh ravioli filled with cheese or spinach and ricotta
100g ricotta cheese
Method
Heat oil in a large, heavy-based stockpot over a medium heat, add the onion and garlic and cook for 2-4 minutes. Add the tomato purée and cook for 2 minutes. Add the tomatoes, peppers and basil stalks and 500ml water. Bring to the boil. Reduce the heat and simmer on low for 10 minutes or until tomatoes are cooked. Remove soup from heat, add half the basil leaves and use a stick blender to blend the soup until smooth.
Add the ravioli and cook for another 4-5 minutes or until pasta is just cooked. Taste and season, if necessary.
Meanwhile whip the ricotta cheese with a fork until smooth. Season.
Divide soup among four bowls and top with whipped ricotta and garnish with remaining basil leaves. Serve with remaining whipped ricotta and drizzle with olive oil.
