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Adding stuffed pasta to this delicately flavoured soup turns it into a filling lunch or supper. Make it in late summer and early autumn when zucchini are at their best.
• If the zucchini are very fresh and sufficiently young, don't peel them: you'll have a lovely deep green soup punctuated by the white of the ravioli. * • Offer a little freshly grated parmesan to sprinkle on top.