Pea And Zucchini Soup With Ricotta Ravioli

• 1 tablespoon olive oil
• 3 3/4 cups frozen peas
• 1 zucchini chopped
• 4 1/4 cups water
• 1 vegetable bouillon cube
• cream 10 cl. liquid
• 1 packet wonton wrappers
• 8 basil leaves
• 1/2 cup Parmesan cheese
• 1 cup ricotta cheese
• 1 tablespoon olive oil

1. In a saucepan, heat olive oil, and fry frozen peas and zucchini.
2. Dilute bouillon cube in 1 liter of water. Add to saucepan.
3. Add a little salt, cover saucepan, and cook on gentle heat for 25 minutes.
4. Mix the soup in the bowl of the blender for a long time, first add a portion of the cooking broth in order to judge the consistency of your soup, and how thick you want it.
5. Add the cream, mix.
6. Sieve the soup.
7. In a bowl, mix ricotta, Parmesan cheese, chopped basil, olive oil. Season with salt and peper to taste.
8. On each wanton wrapper, place a small amount (about half a teaspoon) of ricotta filling. Moisten the unused surface of the dough with a brush. Fold the dough over, filling to form a triangle. Press both layers of the dough so they stick together well, and press out the air around the filling. Using a cookie cutter, cut off the excess dough and give your ravioli a more pleasing shape (see attached photo).
9. Place the ravioli in an oiled bamboo basket placed over a saucepan of boiling water. Cook over high heat for 10 minutes. Gently place the ravioli in the hot soup.
10. Add pepper and a basil leaf.

olive oil, frozen peas, zucchini, water, vegetable bouillon cube, cream, wonton wrappers, basil, parmesan cheese, ricotta cheese, olive oil

Taken from www.yummly.com/recipe/Pea-and-Zucchini-Soup-with-Ricotta-Ravioli-782260 (may not work)