Name: Puree of Blue Banana Squash Soup with Herb Marinated Goat Cheese Ravioli
Cook time: 25 min
Total time: 25 min
Yield: 12 servings
Cuisine: Italian
Ingredients: ½ cup olive oil; 1 large onion, peeled, and, sliced; 2 leek, cut into one inch pieces, and, washed in cold water, (white part only); ½ blue banana squash, peeled, and, seeds removed, chopped into 1-inch pieces; 2 cloves garlic, peeled, and, finely, chopped, Yukon Gold; 2 lb(s) Yukon Gold potato, peeled, and, chopped into 1-inch pieces; 6 cup stock, chicken; salt, to taste; pepper, to taste; 1 herb sachet, (thyme,bay leaf, rosemary); 12 oz goat cheese; ½ cup olive extra virgin oil; ½ Tbsp thyme, finely, chopped; ½ Tbsp rosemary, finely, chopped; ½ Tbsp chives; ½ tsp coriander, finely, chopped; ½ Tbsp finely chopped Italian parsley; 1 Tbsp crushed pink peppercorns; 2 Tbsp butter; 1 Tbsp olive oil; 2 shallot, peeled, and, finely, chopped; 1 garlic, clove, peeled, and, chopped; 1 ¼ cup unbleached flour, plus additional for dusting the pasta dough; 1 ¼ cup durum semolina; 4 large egg; 2 Tbsp water, or as needed

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

Cook Time

25 min

Yields

12 servings

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

ingredients

Puree of Blue Banana Squash So

cup olive oil

large onion, peeled, and, sliced

leek, cut into one inch pieces, and, washed in cold water, (white part only)

blue banana squash, peeled, and, seeds removed, chopped into 1-inch pieces

cloves garlic, peeled, and, finely, chopped, Yukon Gold

lb(s) Yukon Gold potato, peeled, and, chopped into 1-inch pieces

cup stock, chicken

salt, to taste

pepper, to taste

herb sachet, (thyme,bay leaf, rosemary)

Goat Cheese Ravioli : Filling

oz goat cheese

cup olive extra virgin oil

Tbsp thyme, finely, chopped

Tbsp rosemary, finely, chopped

Tbsp chives

tsp coriander, finely, chopped

Tbsp finely chopped Italian parsley

Tbsp crushed pink peppercorns

Tbsp butter

Tbsp olive oil

shallot, peeled, and, finely, chopped

garlic, clove, peeled, and, chopped

Goat Cheese Ravioli : Semolina

1 ¼

cup unbleached flour, plus additional for dusting the pasta dough

1 ¼

cup durum semolina

large egg

Tbsp water, or as needed

Ingredient Substitution Guide

directions

Step 1

In a large heavy bottomed soup pot, heat olive oil to moderate heat.

Step 2

Add the onion and the leek and cook until the vegetables have softened, approximately 5 minutes.

Step 3

Add the squash and stir. Cook for 5 minutes, stirring frequently, then add the garlic and potatoes.

Step 4

Add the chicken stock and bring to a boil.

Step 5

Add the herb sachet and simmer until the vegetables have cooked through.

Step 6

Pass the vegetable mixture through a strainer, and reserve the liquid, discard the herb sachet.

Step 7

Transfer the solids to a food processor and puree until smooth.

Step 8

When all the solids have been pureed, transfer the puree back to a soup pot and pour in some of the reserved liquid, adding just enough to achieve the desired soup consistency.

Step 9

Bring the soup to a boil over high heat. Reduce the heat and simmer for 10 minutes and season to taste with salt and pepper

Step 10

Pour the soup into your favourite soup dishes and add 3-5 pieces of the goat cheese ravioli.

Step 11

In a small casserole, mix the herbs and peppercorns with the olive oil.

Step 12

Place the goat cheese in a bowl. Pour the olive oil herb mix over the goat cheese and marinate over night.

Step 13

In a sauté pan, melt the butter over medium high heat and add the olive oil.

Step 14

When the butter has melted add the shallots and garlic and cook, stirring occasionally for 5 minutes.

Step 15

Remove from the heat and cool to room temperature. Transfer to a medium bowl and refrigerate.

Step 16

When completely cool mix the cooked shallots and garlic with the goat cheese herb mix. Mix until smooth and incorporated.

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