Sweet Potato Soup with Spinach Ravioli recipe

Keep warm during the last cold stretch with this recipe for Sweet Potato Soup with Spinach Ravioli

Ingredients

Sweet Potato Soup:
3 Tbsp. sunflower oil
1 onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
700g orange sweet potato, peeled and chopped
500 ml (2 C) prepared chicken stock
250 ml (1 C) milk
salt and freshly ground black pepper

Creamed Spinach:
500 g English Spinach, washed
65 ml (4 T) butter
45 ml (3 T) flour
500 ml (2 C) milk, warm
salt and freshly ground black pepper

Pasta:
200 g flour
2 eggs
2.5 ml (1/4 t)salt
15 ml (1 T) olive oil

How to

Sweet potato soup:
In a large soup pot, heat the oil and add the onion, garlic, and celery. Fry for a few minutes until fragrant.

Add the sweet potato and toss to coat. Add the chicken stock. Bring to the heat and simmer until the vegetables are tender.

Puree using a processor or stick blender. Use enough of the milk, thinning to the desired consistency.

Season to taste with the salt and pepper.

Creamed spinach:
Bring a pot of water to the boil. Blanch the spinach.

Drain the spinach and squeeze out in a kitchen towel to remove all excess water.

In a medium saucepan, melt the butter. Use a wooden spoon to stir in the flour.

Whisk in the milk and continue whisking till smooth and thick. Cook over low heat for a few minutes to cook out the flour. Remove from the heat and season to taste.

Place the spinach in a bowl of a food processor and pulse to finely chop the spinach. Add enough of the bechamel sauce to a thick creamy mixture. Season to taste with the salt and pepper. Cool.

Pasta:
To make the pasta dough, place the flour, salt and oil into the bowl of a food processor. Pulse to mix.

Add the eggs and pulse until the mixtures comes together in a ball.

Remove the dough from the processor and knead to smooth. Form into a ball, cover with cling film and allow to rest for 30 minutes.

Roll the dough into two long thin strips out according to the pasta machine instructions. Brush the pasta with a little beaten egg.

Place spoonfuls of the creamed spinach onto the pasta and cover with the second layer of pasta.

Shape and cut the ravioli.

Bring a large pot of salty water to the boil. Add the ravioli and cook to al dente (firm to the bite) Drain well.

To serve, heat the soup and place one large ravioli on the top of each bowl soup.

Drizzle with olive oil.

Recipe courtesy of Pomegranate Days– a blog by Sam Taylor

Recipe ID 29589

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