SPRING RAVIOLI SOUP

Spring Ravioli Soup image

Provided by Kelly Senyei

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 17

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One 5-ounce wedge Parmesan
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 pound asparagus, trimmed and cut into 1-inch pieces
8 cups vegetable broth
One 20-ounce package refrigerated cheese ravioli
1 cup frozen peas
2 cups baby arugula
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 1/2 tablespoons pine nuts
2 cups fresh basil leaves, rinsed and dried
1 tablespoon grated Parmesan
2 cloves garlic, peeled and roughly chopped
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

For the soup: Using a vegetable peeler or cheese grater, make shavings from the wedge of Parmesan until you have 1/2 cup. Set aside. Cut off and reserve the rind from the wedge.
Combine the oil, onions and garlic in a large heavy-bottomed pot or Dutch oven. Cook, stirring occasionally, over medium-low heat until the onions are translucent, about 5 minutes.
Add the asparagus, broth and Parmesan rind. Bring the mixture to a boil then reduce it to a simmer. Add the ravioli and peas and cook until the ravioli are al dente, 4 to 5 minutes.
Turn off the heat then immediately stir in the arugula and lemon juice. Taste and season the soup with salt and pepper. (If the Parmesan rind hasn't fully melted, remove and discard it.)
For the pesto topping: Toast the pine nuts in a small skillet over low heat, stirring frequently, until golden brown, about 5 minutes.
Combine the toasted pine nuts, basil, Parmesan, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and pulse until roughly chopped. With the motor running, pour the oil in through the feed tube and process until smooth. If needed, scrape down the sides of the bowl with a rubber spatula and continue processing.
Drizzle the pesto over the soup, garnish with the shaved Parmesan and serve.