- 2 Olymel old-style ham slices 1cm (1/2in)thick
- Butter
- 1 medium Zucchini squash cut into 1cm (1/2in)thick half slices
- 2 large Carrots cut into 0.5cm (1/4in)thick slices
- 2 branches Celery thinly sliced 0.5cm (1/4in)thick
- 1 medium Leek cut into 0.5cm (1/4in)thick slices
- 2 litres (8 cups ) Water
- 2 Chicken broth cubes
- 1 Sweet bay leaves
- Environ 250 ml (Approx. 1 cup ) Store-bought cheese mini ravioli
- 1 handful (1 handful Whole fresh leaves of arugula (or spinach)
- 30ml (2 tablespoons) Fresh savoury, coarsely chopped
- Salt and freshly ground pepper
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- Dice the ham into 1cm (1/2in) cubes.
- Heat approx. 30ml (2 tablespoons) of butter in a large stewpot, over medium heat. Add the ham. Brown until it is lightly coloured.
- Add the zucchini squash. Brown until nicely coloured.
- Set the ham and squash aside in a bowl. Add 15ml (1 tablespoon) of butter to the stewpot. Add the carrots, celery and leek. Cover and let sit for 5 minutes.
- Add the water, broth cubes and sweet bay leaves. Bring to a boil, covered, over high heat.
- Once boiling, add the mini ravioli. Reduce to a medium heat and let it simmer for 15 minutes, uncovered.
- Add the ham and squash, the arugula and savoury. Salt and pepper to taste. Simmer for 5 more minutes.
- Let stand 5 minutes before serving.
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