Zingy courgette and pea soup

Cooking Time
30 mins

Serves
4

Ingredients
4 courgettes
250g frozen peas
150ml half fat creme fraiche
Juice of half a lime
1 finger chilli
3 cloves of garlic
750ml of chicken or vegetable stock
Splash of olive oil
Salt to season

This is a super zingy summer soup using courgettes and peas so it’s super healthy as well as tasty and so easy to make!

First heat the oven to 180 c and get a roasting tin/sheet ready.  Chop the courgettes into 2cm discs and add to the tin along with the chilli halved lengthways and the whole garlic still in its skin.

Add a good splash of olive oil to coat everything and a generous pinch of sea salt (about a tsp).

Roast the vegetables in the oven for about half an hour; halfway through move the mixture around so you get a colour on all the veg; they should be golden brown and cooked soft rather than brown!

If you have a blender the next bit is easy.  Simply add the courgette and chilli to the blender, squeeze out the garlic and add the garlic minus the skin; add the lime juice, a stock cube, hot water and creme fraiche and blitz to a  a smooth consistency.

If you don’t have a blender then do this in a pan and use a stick blender to  make the soup smooth and silky

Three cheese Ravioli with tomato sauce

This is a very simple and easy to follow recipe for  ravioli using three cheeses which serves 4 as a starter or two as a main course.  First make the pasta  by adding the flour to a large bowl, or just tip onto a large dry surface.  Make a well in the middle and add the eggs, salt and olive oil.  Gradually work the flour into the liquid in the middle until it starts to come together, it takes a but if practice but you soon get the hang of it.  For a good tip watch this video https://www.youtube.com/watch?v=twG7PCPDPEE

When the mixture starts coming together knead it roughly until it it forms a shiny ball, this will take 5-10 mins, wrap in cling film and leave in the fridge.

Next make the tomato sauce, this is a classic Italian staple and can be eaten just with pasta.  Add the olive oil to a pan over a medium heat and add the garlic and onion, fry until soft before adding the chopped chilli and finally the tomato, salt, and sugar.  Leave on a low heat with the lid off until it reduces to a rough sauce, basically once the tomato has broken down, typically around 45 mins  set aside until ready to use.

Next make the filling by simply combining the ingredients in a bowl into a smooth mixture; taste for seasoning.

You are now ready to put everything together, remove the pasta from the fridge a good 15 mins before you roll it out, preferably using a pasta machine.  Roll the pasta out and then cur circles onto the sheets, use the beaten egg to wash around the circles before placing some filling in the centre, don;t use too much or they will burst, for more tips check this out although she uses a cutter but you’ll get the idea https://www.youtube.com/watch?v=kGCe_qujRtc

Place another sheet of rolled pasta over the layer with the disks cut out, use your hands to form the pasta around the filling making sure to get the air out as you go along before cutting the ravioli out into disks and placing on a floured tray to stop them sticking.

For the final dish warm the tomato sauce through and add the pasta to a boiling pan of salted water, they will take about 3 mins to cook.  Serve with the sauce and a nice salad with balsamic vinegar.