Creamed sweetcorn and ginger soup with a crab and chilli ravioli Archive

Ingredients

• 2 tbsp olive oil
• ¼ onion, chopped
• 1 garlic clove, finely chopped
• 2.5cm/1in piece root ginger, peeled and finely chopped
• 1 tbsp chopped fresh thyme
• 85g/3oz baby sweetcorn, chopped
• 400ml/14fl oz fish stock
• 1 small bunch fresh coriander, chopped
• 75ml/2½fl oz double cream
• 200g/7oz plain flour
• 2 free-range eggs
• 1 tbsp olive oil
• 55g/2oz white crab meat
• 2 tbsp chopped fresh mixed herbs (coriander, basil, chives)
• ½ lemon, juice only