Best 3 Cherry Tomato And Ravioli Soup Recipes

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Cherry tomato and ravioli soup is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover cherry tomatoes and ravioli, and it can be easily customized to suit your own taste. This article will provide you with a step-by-step guide to making a delicious and flavorful cherry tomato and ravioli soup, along with tips and tricks for achieving the perfect consistency and flavor. You will learn how to select the best cherry tomatoes and ravioli, as well as how to properly cook and season the soup. Whether you are a seasoned cook or just starting out, this article will provide you with all the information you need to make a delicious and satisfying cherry tomato and ravioli soup.

Let's cook with our recipes!

CHERRY TOMATO AND RAVIOLI SOUP



Cherry Tomato and Ravioli Soup image

Make and share this Cherry Tomato and Ravioli Soup recipe from Food.com.

Provided by CookingONTheSide

Categories     Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
2 pints cherry tomatoes
3 garlic cloves, chopped
1/4 cup sweet onion, chopped
salt, to taste
fresh ground black pepper, to taste
4 cups chicken stock
2 cups water
1 lb fresh cheese ravioli, thawed if frozen
1 cup fresh basil leaf, chopped
1/2 teaspoon italian seasoning
1/4 cup parmigiano-reggiano cheese, grated

Steps:

  • In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.
  • Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.
  • Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.
  • Add the chicken stock and water and bring to a boil.
  • Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.
  • Remove from the heat and stir in the basil and Italian seasoning to wilt.
  • Serve the soup and top with the cheese.
  • Serve with crusty bread.

CORN AND RICOTTA RAVIOLI WITH SAUTEED CHERRY TOMATO SAUCE



Corn and Ricotta Ravioli with Sauteed Cherry Tomato Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 23

2 tablespoons unsalted butter
2 cups fresh corn kernels
2 cloves garlic, finely chopped
1/4 teaspoon ground dried chile de arbol or cayenne
Kosher salt and freshly ground black pepper
2 cups chicken or vegetable stock, plus more if needed
1/4 cup creme fraiche
1 1/2 cups ricotta
6 large eggs plus 1 yolk
Kosher salt and freshly ground black pepper
2 cups all-purpose flour, plus more for dusting
1/4 cup freshly grated Parmesan
Cornmeal, for dusting, optional
3 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved
2 cloves garlic, smashed to a paste
Kosher salt and freshly ground black pepper
8 fresh basil leaves, chopped
3 tablespoons extra-virgin olive oil
3 anchovy fillets, finely chopped
1/2 cup fresh breadcrumbs
Kosher salt and freshly ground black pepper
Parmesan, for serving

Steps:

  • For the corn puree: Heat the butter in a large saute pan over medium heat. Add the corn and cook until lightly golden brown, then add the garlic and cook for 30 seconds. Add the chile de arbol and season with salt and pepper. Remove 1/2 cup of the kernels to a bowl for the ravioli filling to let cool slightly.
  • Transfer the rest of the corn to a small saucepan and cover with the stock. Cook over medium heat until slightly softened, about 10 minutes. Transfer the corn to a blender with a slotted spoon, add 1/4 cup of the stock and carefully blend until the corn is smooth. Add 1/2 cup more stock to thin it slightly, then transfer the puree to the saute pan. Add more stock, if needed, to bring the puree to a sauce consistency. Stir in the creme fraiche and season with salt and pepper. Keep warm.
  • For the ravioli: Place a fine mesh strainer over a bowl and line it with cheesecloth. Place the ricotta in the strainer and drain for 4 hours.
  • Whisk together 3 of the eggs, the yolk and some salt and pepper in a small bowl. Put the flour in another bowl, make a well in the center, add the egg mixture in the center and mix the flour into the eggs with a fork until combined. Transfer the dough to a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 1 hour and up to 24 hours.
  • Combine the drained ricotta, Parmesan, the reserved sauteed corn and 1 egg in a bowl and season with salt and pepper.
  • Divide the dough into quarters and roll thinly in a pasta machine to 1/8-inch thickness. Whisk the remaining 2 eggs together with a tablespoon of water. Dust the counter and dough with flour and lay out 2 sheets of the pasta. Brush the top surface of dough with the egg wash. Distribute 1-tablespoon mounds of filling about 2 inches apart on the 2 sheets of dough. Top with the remaining 2 sheets of dough. Using your fingers, gently press out the air pockets around each mound of filling and form a seal. Use a crimper or cookie cutter to cut each ravioli into squares or circles. Check to make sure the crimped edges are well sealed before cooking. If making the ravioli in advance, dust with cornmeal to prevent them from sticking.
  • For the sauteed cherry tomato sauce: Heat the oil in a large saute pan over medium heat. Add the tomatoes and cook until they begin to soften, about 5 minutes. Add the garlic and salt and pepper and cook until the juices release and then thicken slightly, about 5 minutes. Season with additional salt and pepper and stir in the basil.
  • For the anchovy breadcrumbs: Heat the oil in a small saute pan over low heat, add the anchovies and cook until they are melted into the oil, about 1 minute. Add the breadcrumbs and cook until lightly golden brown, then season with salt and pepper.
  • To serve: Bring 4 quarts of salted water to a boil. Cook the ravioli, in batches, until they float, about 2 minutes. Lift the ravioli from the water with a large strainer or slotted spoon and toss in the cherry tomato sauce to coat.
  • Ladle some of the corn puree into 4 large shallow bowls. Top with 3 large ravioli in sauce, grate fresh Parmesan over and sprinkle with anchovy breadcrumbs.

CHERRY TOMATO SOUP (GARY RHODES)



Cherry Tomato Soup (Gary Rhodes) image

Another fantastic Gary Rhodes recipe. Light and delicious! Perfect for a starter course but fantastic for a summer lunch as well. I have made this several times when cherry tomato season comes around. I have also frozen this with great results. NOTE: A basic passata is a sauce made of tomatoes, basil, water, preservative, however some types have more herbs and spices in them, so make sure you like what is in your passata as it will be a main flavour in your soup. You can substitute tomato sauce (not ketchup!) or canned tomatoes (put through the food processor). Sometimes I don't have passata on hand so I put a can of chopped tomatoes in the food processor (enough to equal the recipe equivalent) and add a bit of basil to it to taste. I don't add water because the canned tomatoes are already in liquid. I hope you enjoy this soup as much as I do.

Provided by Summerwine

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 medium red onions, sliced
2 garlic cloves, crushed
2 tablespoons red wine vinegar
1 lb cherry tomatoes, halved (500 grams)
10 fluid ounces passata (see note above)
16 fluid ounces vegetable stock
coarse sea salt (to taste)
pepper (to taste)

Steps:

  • Heat up the olive oil in a frying pan.
  • Add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes.
  • When the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (The garlic is added second to prevent it from burning and tasting bitter.).
  • Add the red wine vinegar to the pan and bring to a boil. Cook until only a bit of liquid is left. (Be careful not to reduce too much or it will give your soup a soury taste.).
  • Add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn.
  • Stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more.
  • Taste the broth then sprinkle sea salt and pepper over soup to your taste.
  • Serving: you can serve with torn fresh basil leaves over top.

Tips:

  • Use ripe cherry tomatoes: The sweeter the tomatoes, the better the soup will be.
  • Roast the cherry tomatoes: Roasting the tomatoes intensifies their flavor and makes them slightly caramelized.
  • Use a good quality olive oil: Extra virgin olive oil is best for this soup.
  • Don't overcook the ravioli: Ravioli only take a few minutes to cook, so be careful not to overcook them or they will become mushy.
  • Season the soup to taste: Add salt, pepper, and herbs to taste.
  • Serve the soup immediately: This soup is best served hot, so make sure to serve it immediately after cooking.

Conclusion:

This cherry tomato and ravioli soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and is sure to please the whole family. With its combination of sweet roasted tomatoes, tender ravioli, and flavorful broth, this soup is a true crowd-pleaser. So next time you are looking for a quick and easy meal, give this cherry tomato and ravioli soup a try. You won't be disappointed!

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