Ingredients
Method
Spicy tomato with ricotta ravioli and rocket pesto
1.In a small bowl, combine cheeses. Cut each lasagne sheet into 24 squares. Place level half-teaspoons of cheese mixture in centre of 24 squares, brush around edges with egg; top each with remaining squares, press around edges firmly to seal. Place ravioli, in single layer, on tray, cover; refrigerate 20 minutes.
2.In a large saucepan, meanwhile, heat oil; cook onion, garlic and chilli, stirring, until onion softens. Add chopped tomato, celery and stock; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until celery is tender. Cool 15 minutes.
3.Make rocket pesto.
4.Blend or process soup, in batches, until smooth. Return soup to same cleaned pan, add tomato puree; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
5.Meanwhile, in large saucepan of boiling salted water, cook ravioli, uncovered, until they float to the surface; drain then stir into soup.
6.Serve bowls of soup, with ravioli, topped with pesto.
Rocket pesto
7.Blend or process rocket, nuts, cheese and garlic until chopped coarsely. With motor operating, gradually add oil; process until mixture forms a thick paste. Stir in juice and water.
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