Puree of Blue Banana Squash Soup with Herb Marinated Goat Cheese Ravioli

Recipe summary

Escape the winter blues with this island inspired soup and ravioli.

Preparation time:
Cooking time: 25 minutes
Yield: 12

Ingredients

Puree of Blue Banana Squash Soup with Herb Marinated Goat Cheese Ravioli

• 1/2 cup olive oil
• 1 large onion, peeled, and, sliced
• 2 leek, cut into one inch pieces, and, washed in cold water, (white part only)
• 1/2 blue banana squash, peeled, and, seeds removed, chopped into 1-inch pieces
• 2 cloves garlic, peeled, and, finely, chopped, Yukon Gold
• 2 pounds Yukon Gold potato, peeled, and, chopped into 1-inch pieces
• 6 cups stock, chicken
• salt, to taste
• pepper, to taste
• 1 herb sachet, (thyme,bay leaf, rosemary)

Goat Cheese Ravioli : Filling

• 12 ounces goat cheese
• 1/2 cup olive extra virgin oil
• 1/2 tablespoon thyme, finely, chopped
• 1/2 tablespoon rosemary, finely, chopped
• 1/2 tablespoon chives
• 1/2 teaspoon coriander, finely, chopped
• 1/2 tablespoon finely chopped Italian parsley
• peppercorns, black
• 1 tablespoon crushed pink peppercorns
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 shallot, peeled, and, finely, chopped
• 1 garlic, clove, peeled, and, chopped

Goat Cheese Ravioli : Semolina Pasta Dough

• 1 1/4 cups unbleached flour, plus additional for dusting the pasta dough
• 1 1/4 cups durum semolina
• 4 large egg
• 2 tablespoons water, or as needed