Soup au Pistou with Goat Cheese Ravioli
In the bowl of a stand mixer fitted with a paddle, combine the goat cheese, Parmesan cheese, 1 egg yolks, and pepper; beat until smooth, 1 minute. In a small bowl, combine the remaining egg yolk and water to make an egg wash for the wonton wrappers. Onto a clean work surface, lay shumai wrappers and fill with 1 tablespoon filling each; wrap and seal with egg wash.
Grind all ingredients together in a mortar with a pestle until smooth. If you don't have a mortar and pestle, use a small food processor.
Heat the olive oil, garlic, and chili flakes in a large saucepan over medium heat and sauté until the garlic is lightly browned. Add the onion, celery, and carrot. Increase the heat to high and sauté, stirring often with a wooden spatula, until the vegetables are soft, about 3 minutes. Add the turnip, zucchini, eggplant, leek, and basil, and sauté 5 minutes longer. Add the stock, concassée, and tomato purée. Bring to a boil, skim off any foam that develops, and lower the heat to a very low simmer. Cook for about 10 minutes, then add the white beans and cook 10 minutes longer. Season with salt and pepper to taste. Set aside and keep warm.
Bring a large pot of salted water to a boil. Add the Ravioli and cook until translucent, about 3 minutes. Drain the Ravioli and divide them among 6 warmed serving bowls. Add the Pistou to the Soup and simmer for 5 seconds. Ladle the Soup over the ravioli and sprinkle with the Parmesan cheese.