Creamy tomato soup with basil-mozzarella ravioli - Bresc BV
Preparation method For the soup, braise the shallot in olive oil without letting it brown, then add the garlic; wait a little, then add the erbe Italiano and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.nl.
Cooking tools:
- Immersion blender
- Stand mixer
- Pasta machine
- Ravioli cutter
- Saucepan
- Saute pan
- Pot
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
- Plastic wrap
- Serving bowl
Ingredients
- 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
- 1/2 dl manufacturing cream
- ½ l vegetable stock
- 5 g flat-leaved parsley
- 15 g red onion, chopped
- 10 g Bresc Basil puree
- 2 balls buffalo mozzarella
- 200 g Italian flour
- 2 large eggs
- olive oil
- salt
- pepper
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