Instructions

1. Finely chop the onion, garlic, celery, carrot, pepper and rosemary leaves. Peel, then dice the squash.
2. Heat the oil in a saucepan, then add the onion and gently fry for 5 minutes, until soft. Add the rest of the chopped vegetables and herb, put a lid on, and gently sauté for 10 minutes, stirring occasionally.
3. Add the tomato puree, stir to coat, then add the tinned tomatoes and stock. Bring to the boil, then gently simmer for 20 minutes until the vegetables are soft.
4. Add the fresh herbs of your choice and, using a stick blender, puree the soup - you should get a thick, smooth sauce. Add more stock if it’s too thick or you prefer it thinner.(If you want a really smooth sauce, push the soup through a fine mesh or sieve into another saucepan.) Let it rest.
5. When you're ready to serve, cook the ravioli in boiling water according to the packet instructions (it should take only a minute or so).
6. Reheat the sauce, if required, then spoon it into soup bowls. Add some ravioli, garnish with herbs and/or grated (vegan or not) Parmesan.
7. Serve immediately.