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White bean and leek ravioli with roasted capsicum sauce
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Try this delicious vegetarian bean and leek ravioli for a unique pasta dish!
Ingredients:
  • 2 375g pkts fresh lasagne sheets
  • 1 egg, lightly whisked
  • Parmesan shavings, to serve
  • 18.20 gm olive oil
  • 1 medium (about 350g) leek, halved lengthways, washed, dried, sliced
  • 2 garlic cloves, crushed
  • 2 300g cans butter beans, rinsed, drained
  • 80g (1 cup) finely grated Parmesan
  • 40.00 ml chopped fresh continental parsley leaves
  • Salt & ground black pepper, to taste
  • 1kg (about 4 medium) red capsicums
  • 5 garlic cloves, unpeeled
  • 250mls (1 cup) vegetable liquid stock
  • 20.00 gm caster sugar
Instructions:
  • In a saucepan, heat oil over medium heat, then add leek and garlic. Cook on low for 15 minutes until leek is soft. Transfer to a bowl. In a food processor, blend butter beans until smooth. Combine beans with leeks, Parmesan, parsley, salt, and pepper. Mix thoroughly.
  • Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Roast capsicums and garlic on the tray at 200°C for 30 minutes, flipping once, until charred and blistered. Transfer to a heatproof bowl, cover, and set aside for 20 minutes to help lift the skin.
  • Prepare a large baking tray by lining it with non-stick baking paper. Cover lasagna sheets with a damp tea towel on a clean work surface. Cut a 10cm strip lengthwise from a lasagna sheet, then cut the strip into 3 squares. Brush one square with whisked egg, add a tablespoon of filling in the center, fold into a triangle, and press the edges to seal. Repeat with remaining squares, egg, and filling. Place assembled ravioli on the lined tray.
  • Prepare the capsicums and garlic by peeling and removing the seeds from the capsicums. Blend them together until smooth in a blender. Transfer the mixture to a small saucepan, add stock, and heat over low heat for 5 minutes, stirring occasionally. Finish by incorporating sugar, salt, and pepper to taste.
  • Prepare the ravioli by boiling half of them in a saucepan of salted water until al dente for 8 minutes (10 minutes if frozen). Use a slotted spoon to place them in a bowl and cover with foil to keep warm. Boil the remaining ravioli and then serve in bowls with roasted capsicum sauce, Parmesan shavings, and enjoy.

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