Soup au Pistou with Goat Cheese Ravioli
Reprinted with permission from Terra: Cooking from the Heart of Napa Valley by Hiro Sone and Lissa Doumani. Photography by Kiroaki Ishii and Kaoru Sakuraba. Copyright 2000. Ten Speed Press, Berkeley, CA.
Adapted by StarChefs

We think this is the perfect spring soup. The pistou, France's answer to pesto (but don't substitute pesto here), is added at the last minute for intense fresh-herb flavor. Keep the pistou recipe handy. You'll find it's a great condiment in its own right, drizzled over grilled vegetables or served alongside chicken, fish, or steak. The ravioli couldn't be easier to make, thanks to a secret shortcut: They're made with wonton wrappers.

Goat Cheese Ravioli

  • 1 cup fresh goat cheese without a rind
  • 1/4 cup Parmesan cheese, freshly grated
  • 2 egg yolks
  • Freshly ground white pepper to taste
  • 1/2 teaspoon water
  • 18 wonton wrappers


  • 1 teaspoon coarsely chopped garlic
  • 2 Tablespoons coarsely chopped fresh basil
  • 1 Tablespoon coarsely chopped fresh flat-leaf parsley
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons coarsely chopped tomato
  • Pinch each of salt and freshly ground black pepper


  • 2 Tablespoons olive oil
  • 2 teaspoons chopped garlic
  • Pinch of crushed red pepper flakes
  • 1/2 cup onion, 1/4 inch-diced
  • 1/4 cup celery, 1/4inch-diced
  • 1/4 cup carrot, 1/4inch-diced
  • 1/4 cup turnip, peeled and 1/4 inch-diced
  • 1/3 cup zucchini, 1/4 inch-diced
  • 1/2 cup eggplant, 1/4 inch-diced
  • 1/3 cup leek, 1/4 inch-diced (white part only)
  • 1/2 teaspoon dried basil
  • 7 cups chicken stock (link to stocks)
  • 1/2 cup tomato concassée (link to starchefs recipe)
  • 1/2 cup tomato puree
  • 2/3 cup cooked white beans
  • Salt and freshly ground black pepper to taste
  • 2 Tablespoons freshly grated Parmesan cheese, for garnish

To make the filling, combine the goat cheese, Parmesan cheese, 1 of the egg yolks, and the pepper in a heavy-duty mixer with the paddle attachment. Beat until smooth, about 1 minute.

In a small bowl, combine the remaining egg yolk and water to make an egg wash for the wonton wrappers. (To assemble the ravioli, link to ravioli recipe). Use a scant tablespoon of the filling for each ravioli.

To make the pistou, grind all the ingredients together in a mortar with a pestle until smooth. If you don't have a mortar and pestle, use a small food processor.

To make the soup base, 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. Set aside and keep warm.

To cook the ravioli, bring a large pot of salted water to 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.

Making Ravioli, Wontons, and Tortelloni
Reprinted with permission from Terra: Cooking from the Heart of Napa Valley by Hiro Sone and Lissa Doumani. Photography by Kiroaki Ishii and Kaoru Sakuraba. Copyright 2000. Ten Speed Press, Berkeley, CA.
Adapted by StarChefs

Yield: 24 appetizers

Here's a "trade secret." Store-bought wonton wrappers aren't just for wontons. They make it easy to make a variety of filled pastas and dumplings. Use this basic method to make the ravioli, wontons, and tortelloni in this book. Before you start, be sure to have rice flour on hand.

Fill a pastry bag with whatever filling you're using. (If you don't have a pastry bag, you can simply spoon the filling onto each wrapper.) Lay out 6 wonton wrappers in overlapping diamonds, with about 1/2 inch of each wrapper exposed under the wrapper above it; this will allow you to brush egg wash onto one edge of half of each wrapper without wetting the whole surface. Spread the wrappers out in a single layer. Pipe or spoon the filling into the center of a wrapper. Fold the wrapper in half to form a triangle; close tightly, pressing from the filling to the outer edge to release any trapped air. Place on a baking sheet pan lined with parchment paper that has been dusted with rice flour and cover with a dry kitchen towel. Repeat with the remaining wrappers and filling. Refrigerate.

To make tortelloni,
follow the instructions above. After sealing the triangles, dot the end of one point on the folded side with the egg wash. With the wrapper flat on the table, place one finger in the middle of the long side against the filling and bring the two ends together behind your finger and press together, using the egg wash as glue. Store and repeat as above.

Suggested wine pairing: Sauvignon Blanc, Spottswoode, Napa Valley, CA, 2000