
Feta Ravioli with Corn and Leek Soup
Author: Shoshanna Lee
![Pumpkin and feta ravioli]()
Relish this piping hot bowl of corn and leek soup which is enriched with ripe pumpkin and a generous helping of feta stuffed fresh homemade ravioli pasta.
Preparation Time: 1 hour 30 minutes
Cooking time: 45 minutes
Servings: 4
Ingredients:
Author: Shoshanna Lee

Relish this piping hot bowl of corn and leek soup which is enriched with ripe pumpkin and a generous helping of feta stuffed fresh homemade ravioli pasta.
Preparation Time: 1 hour 30 minutes
Cooking time: 45 minutes
Servings: 4
Ingredients:
- 3 cups all-purpose wheat flour
- 3 small eggs
- 3/4 cup lukewarm water
- 3/4 cup feta cheese (crumbled)
- 1/4 cup Parmesan cheese (grated)
- 1/4 tsp garlic powder
- 1 cup corn
- 3 to 4 baby corn (cut into 2 or 3 pieces)
- 1/2 cup pumpkin (peeled & diced)
- 3/4 cup leek (white part blended into paste)
- 1/2 cup carrot (peeled & diced)
- 50 gm onion (finely minced)
- 1 tsp cornstarch
- 4 cubes of vegetable or chicken stock
- 1/2 cup cream (whipped)
- 1/2 tsp dried thyme (for garnish)
- ground pepper to taste
- 5 to 6 tsp olive oil
- salt to taste
Instructions:
- Sift together flour and 1/4 tsp of salt.
- Beat all the 3 eggs and add in the flour.
- Slowly add lukewarm water and knead it into a smooth and elastic pasta dough base.
- Cover with a food grade plastic cover and keep aside for an hour at room temperature.
- In a large sauce pan, bring about 850 ml of water to a boil.
- Switch the flame to medium and add corn and baby corn.
- Boil for about 10 minutes on a low flame.
- Now add diced carrot, pumpkin and leek paste.
- Close the lid and simmer for about 15 to 20 minutes.
- Remove the boiled veggies in a separate plate.
- Take another sauce pan with a heavy base.
- Heat 4 tsp olive oil in it.
- Add finely minced onion and sauté for about a minute.
- Add boiled veggies and gently toss for half a minute.
- Transfer soupy boiled water from the large sauce pan into the pan on the flame.
- Add chicken stock cubes too and bring the flame to medium.
- After 5 minutes, again switch the flame to low and add cream.
- Once stir and season with ground pepper and salt.
- Simmer for about 15 minutes.
- Add cornstarch and mix it for half a minute.
- Simmer for 5 minutes and close the lid.
- Remove the soup from the flame and keep aside.
- In a bowl, add Parmesan, feta, garlic powder, 2 tsp olive oil and salt.
- Mix everything well with your hands and keep aside.
- I've used a ravioli maker and a rolling pin to make this pasta which I recommend for you too.
- If you don't have one, you can use a regular cookie cutter or a sharp knife.
- Divide the dough base into 4 equal parts and roll each part into a thin sheet.
- Dust the ravioli maker with flour and place the first sheet in it.
- Place half a spoonful of feta filling at each depression.
- Cover it with another dough sheet and gently use a rolling pin to cut it into filled ravioli pasta.
- Tilt the ravioli maker to take out the filled pasta.
- Repeat the same process for the next 2 sheets.
- Bring 750 ml water to a boil and add ravioli in it.
- Boil for about 5 minutes on a medium flame and drain the water.
- Add the fresh ravioli in the piping hot soup.
- In a serving plate, after pouring a generous helping of soup and ravioli, garnish with ground pepper and dried thyme.
- Serve immediately.