Spicy creamy tomato soup with fried mushroom ravioli

Ingredients for 2 servings:

• 5 tomatoes, fully ripe
• ¼ m.-sized onion(s)
• 3 medium-sized garlic cloves
• 2 small chili peppers, fresh, green or frozen
• 4 g chicken stock powder
• 3 tbsp tomato paste
• 1 tbsp sugar
• 1 tsp oregano, fresh, frozen or dried
• ½ tsp mace powder
• ½ tsp black pepper, freshly ground
• 1 pinch of cardamom powder
• n. B. Salt to taste
• 1 tbsp celery leaves, fresh or frozen
• 4 tbsp sour cream
• 10 ravioli with mushroom filling, see appendix
• e.g. sunflower oil
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

Anyone familiar with canned ravioli in tomato sauce will probably immediately dismiss the idea. But anyone who tries this combination will say, “Yeah, it tastes so good!” Wash the tomatoes, remove the stems, halve them lengthwise, and remove the green core. Halve each half lengthwise, remove the seeds, and cut the quarters into thirds crosswise. Trim both ends of the onion and halve them lengthwise. Peel one half and cut into small pieces. Reserve the other half for another purpose. Trim both ends of the garlic cloves, peel them, and halve them lengthwise and crosswise. Wash the small green chili pepper and cut them crosswise into thin slices, leaving the seeds on, and discarding the stem. Fry the onions and garlic in 3 tablespoons of sunflower oil in a medium-sized pan until light brown. Remove from heat and let cool slightly. Add to the blender along with the tomato pieces, chili, and vegetable stock. Blend at full speed for 1 minute until smooth. Cook the fresh ravioli in boiling salted water for a maximum of 5 minutes, drain, and set aside in a sieve. Pour the mixture from the blender into a saucepan and simmer for 2 minutes. Add all ingredients, from tomato paste to cardamom powder, and stir well. Season with salt. Add the celery leaves and stir in. Simmer for 1 minute, then remove from the heat and stir in the sour cream, keeping warm. Fry the ravioli in batches in plenty of sunflower oil on both sides until golden brown. Divide the soup among serving plates, add the ravioli, garnish, and serve warm. Appendix: Use half of the ingredients listed in the recipe “Ravioli with Mushroom Filling – Ravioli di Funghi.” http://www.chefkoch.de/rezepte/3689161556541711/Ravioli-mit-Pilzfuellung-Ravioli-di-Funghi.html