Deconstructed Ravioli Soup

Print Recipe

No ratings yet

Deconstructed Ravioli Soup

This is my Deconstructed Ravioli Soup and it's perfect to satisfy those ravioli cravings when you're short on time.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Soup

Cuisine: American, European, Italian

Servings: people

Calories: 604kcal

Author: Emily Roz

Ingredients

For the soup

2 tablespoon olive oil
½ white onion finely sliced
3 garlic cloves minced
2 tablespoon tomato paste
500g passata
500ml beef stock
150ml heavy cream or double cream
1 teaspoon kosher salt or ¼ teaspoon table salt
½ teaspoon ground black pepper
2 teaspoon Italian herb seasoning

Ravioli meatballs

500g ground beef 15% fat
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon paprika
½ white onion finely chopped
3 garlic cloves minced
1 tablespoon all purpose flour

Other bits

500g fresh lasagne sheets sliced into squares
Fresh basil leaves finely chopped
Parmesan grated

Instructions

Place a large saucepan on medium heat and drizzle with olive oil. Add in your chopped garlic and sliced onions and fry for 5 minutes until softened.
Add in your tomato paste, followed by the passata, beef stock, and heavy cream. Give it a stir, then add in your kosher salt, ground black pepper, and Italian herbs. Leave to simmer while you make your meatballs, then taste the soup and season accordingly.
In a separate bowl, combine your ground beef, salt, pepper, paprika, finely chopped onions, minced garlic, and flour. Mix thoroughly and then form the mixture into little meatballs a similar size to a large grape.
Gently drop your meatballs into the soup, stirring slowly to prevent the meatballs from sticking to the base of the pan or to each other. Add in all the meatballs and cook for 5 minutes. Feel free to add in some more beef stock if the soup is looking a bit thick for your liking.
Get your fresh lasagne sheets and slice into squares or triangles. You could also use wonton wrappers and slice them in half. Sprinkle the squares into the soup in batches and stir frequently to prevent the pieces sticking to each other. Cook for a further 3-5 minutes until the egg sheets have softened.
Once your egg squares are cooked and your meatballs are cooked, light and juicy, divide the deconstructed ravioli soup between 4 bowls. Top with finely chopped fresh basil and grated parmesan, enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 8 people.

Storage: Leave any leftovers to cool, then place in airtight containers. Store in the fridge for up to 3 days.

Freezing: You can absolutely freeze this dish for up to 3 months. Store in airtight containers or soup bags. Leave to thaw overnight in the fridge before reheating.

Reheating: From the fridge, place the leftovers in a saucepan and add a splash of beef stock to loosen up the soup. Heat on the stovetop on medium-low heat until the soup is bubbling away and the dish is piping hot.

Nutrition