Creamy tomato soup with basil-mozzarella ravioli - Bresc BV

Ingredients

• 6 For the soup
• 200 g Bresc Shallot chopped
• 8 g Bresc Garlic chopped
• 1 dessertspoon Bresc Erbe Italiano
• 2 400-g tins peeled tomatoes
• 500 g chopped fresh, ripe tomatoes
• 50 g Bresc Strattu di pomodoro
• 0.5 dl manufacturing cream
• ½ l vegetable stock
• 5 g flat-leaved parsley
• 15 g red onion, chopped
• For the pasta
• 10 g Bresc Basil puree
• 2 balls buffalo mozzarella
• 200 g Italian flour
• 2 large eggs
• olive oil
• salt and pepper