Trout soup with spinach ravioli
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 250 g Porcini mushroom girasolini or butternut ravioli
- 2 T sun-dried tomato pesto
- 600 g creamy hot smoked trout soup
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Trout soup with spinach ravioli and sun-dried tomato pesto
- Cook the girasolini according to package instructions, then drain.
- Toss in the sun-dried tomato pesto. Serve on top of the warmed soup.
Loadshedding tip: The ravioli cooks quicker if used boiled water for cooking it.
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