Ravioli Soup

• tổng thời gian: 12 minutes

Nguyên liệu

150g button mushrooms, quartered

½ onion, minced

1 celery stalk, minced (optional)

4 cloves garlic, minced

¼ butternut squash, cubed

1 tsp chili flakes

½ tsp turmeric (optional)

½ tbsp broth powder

500ml water

250g fresh ravioli (e.g., mushroom-filled)

100ml cream

2 handfuls shredded kale

0,5 lemon (zested and juiced)

Parmesan cheese (or vegetarian alternative)

Salt and pepper, to taste

Olive oil, for cooking

Hướng dẫn

Sauté the Mushrooms:

Heat a glug of olive oil in a large pot over medium-high heat. Add the quartered mushrooms and fry until golden brown. Remove from the pot and set aside on a plate.

Cook the Aromatics:

Add a little more olive oil to the pot, then stir in the minced onion, celery (if using), garlic, chili flakes, and turmeric. Sauté for 1-2 minutes until fragrant.

Cook the Squash:

Add the cubed butternut squash to the pot. Season with a pinch of salt and sauté for 2 minutes. Pour in 500ml of water and stir in the broth powder. Cover and simmer for 5-7 minutes, or until the squash is tender.

Finish the Dish:

Add the cooked mushrooms back to the pot, along with the ravioli, shredded kale, and cream. Cook for 2-3 minutes, until the ravioli is heated through and the kale has wilted.

Add Flavor:

Grate the zest of half a lemon into the pot, then squeeze in the juice of half a lemon. Stir well. Add a generous grating of Parmesan and adjust seasoning with salt and pepper to taste.

Serve:

Divide the creamy ravioli mixture into bowls. Garnish with more Parmesan, if desired, and serve hot.