Autumn is almost in the air. Within a month the air will be crisp, the nights will be cool, and the leaves will start to turn their brilliantly stunning shades of yellow, red, and orange. It’s almost sad to see summer go, but autumn is by far and away my favorite season (and probably the best reason for living in upstate New York). With its roasted vegetables and warm broth, this soup is the perfect introduction to fall.
The roasted vegetable and Neufchatel filling for this ravioli would also be delicious tossed with some pasta or spread on crostini…that way you would get to see its pretty rosy color!
Roasted Vegetable Ravioli in Vegetable Broth
(Yield: 8 first course servings)
1 small summer squash, diced
½ small white onion, diced
1 c baby cherry tomatoes
1 ½ TB olive oil, divided
4 oz Neufchatel cheese
¼ c reduced fat milk
1 tsp fresh minced thyme
½ tsp Emeril’s Original Essence spice
40 won ton wraps
1 egg white beaten with 1 TB water (for egg wash)
32 oz Emeril’s Original Vegetable Stock
8 c water
2 vegetable bouillon cubes
1 bay leaf
Crumbled feta, goat cheese, or fresh grated parmesan (optional, for garnish; I used tomato basil crumbled feta)
Fresh basil or parsley (optional, for garnish)
Preheat the oven to 450F. Toss together the summer squash, onion, and cherry tomatoes with ½ TB of oil and a dash of salt and pepper. Transfer the vegetables to a small roasting dish (a 9-inch pie plate works well) and roast for ~20 minutes, stirring halfway through. In a small saucepan, combine the Neufchatel cheese, milk, thyme, and Essence spice; heat over low heat for ~2 minutes until smooth, whisking constantly. Combine the Neufchatel sauce with the roasted vegetables; the consistency should be fairly thick (see picture below); if this mixture isn’t thick enough, heat it on the stovetop over medium heat to allow some of the liquid to evaporate out.
In a 5-quart pot, add the stock, water, 1 TB of olive oil (the oil helps the ravioli not to stick), bouillon cubes, and bay leaf; cover the pot and bring the broth to a boil. To make the ravioli, place 1 tsp of vegetable mixture in the center of a won ton wrap, moisten two adjacent sides of the wrap with egg wash, then fold the ravioli over, pressing gently to seal (see picture below).
Cook the ravioli in two batches to make sure it doesn’t stick. Gently drop ~20 the ravioli in the boiling broth and cook for 2-5 minutes (the ravioli will float to the top when it’s cooked); use a slotted spoon to remove the ravioli, then cook the rest of the ravioli in the same way.
To serve, transfer the ravioli to individual serving bowls, ladle broth on top, and garnish with fresh herbs and cheese if desired.
I would like to send this soup to Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
This is so impressive! Beautiful job!
Gorgeous photos, precise instructions and another fabulous recipe! You’re awesome!!
We are really at the two opposite end of the world! I am dying to get to spring and summer now. :)
This recipe is so light and healthy!
Amazing recipe. I can’t wait for fall!
I saw the first photo and thought that looks delicious. Then I saw all the ingredients and was a little scared at first. Just a simple grocery budget is my excuse…but that is just an excuse. Then i saw all of the simple detailed instructions that would make this meal totally easy to make. Thanks!
wooooow!!! That looks so comforting and satisfying! Reminds me of the feta raviolis I made! YUM!
I would love to have a plate of this yummy ravioli :)
Those raviolis look so delicate and yummy with veggies and cheese!
vat a great way!! ive never tried this way!! look so yum!! shud give a try sometime!
This looks great! I love how light yet filling this soup looks. I bet it tasted great:)
You are so lucky, I miss the fall so much I want to cry… I love winter foods and I love cold weather, so I’m having a hard time putting up with the Florida heat… anyways, I love making ravioli with wonton wrappers, I’ll try this recipe one of these nights!
This looks so warm and inviting! It’s a bit drizzly here today. This would be a perfect lunch!
do you have a culinary background? you always seem to come up with such great things!
I dont think it gets better than this….yum.Figtreeapps
That looks so lovely! I love homemade ravioli and I like the fact thatit is vegetarian too as sometimes I need a break from meat :)
mmm this looks fabulous and the veggies are so pretty! :)
These look wonderful! Perfect to cozy up to on a cool fall night! My favorite time of the year too!
Beautiful bowl of soup, all your photos are fabulous. The soup sounds so delicious, perfect for transitioning to fall.
Thanks for sending it to Souper Sunday, the round-up is now posted.
Aloha,
Deb
A fantastic dish! I bet it tastes wonderful!
Cheers,
Rosa