Preparation Time

60 minutes

Cooking Time

60 minutes


  • 2 375g pkts fresh lasagne sheets
  • 1 egg, lightly whisked
  • Parmesan shavings, to serve



  • 1 tbs 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
  • 2 tbs chopped fresh continental
  • parsley leaves
  • Salt & ground black pepper, to taste


roasted capsicum sauce

  • 1kg (about 4 medium) red capsicums
  • 5 garlic cloves, unpeeled
  • 250mls (1 cup) vegetable stock
  • 1 tbs caster sugar
  • Salt & ground black pepper, to taste


  1. To make filling, heat oil in a medium saucepan over medium heat. Reduce heat to low and add the leek and garlic. Cook, stirring often, for 15 minutes or until leek is soft. Transfer to a bowl and set aside. Place butter beans in the bowl of a food processor or in a blender. Process until smooth. Add to leeks with Parmesan, parsley, salt and pepper. Mix well.
  2. To make roasted capsicum sauce, preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place capsicums and garlic on lined tray and roast in preheated oven for 30 minutes, turning once, or until the capsicums are charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 20 minutes (this helps lift the skin).
  3. Meanwhile, to assemble the ravioli, line a large baking tray with non-stick baking paper. Place the lasagne sheets on a clean work surface and cover with a damp tea towel. Lay 1 lasagne sheet out and cut a 10cm strip lengthways, keeping the remaining piece of lasagne sheet for another use. Cut the strip into 3 even (about 10 x 10cm) squares. Repeat with the remaining lasagne sheets. Brush 1 square with a little whisked egg and place a tablespoonful of filling in the centre. Fold the pasta square in half to form a triangle, pressing the edges firmly together to seal. Transfer to the lined tray. Repeat with the remaining lasagne squares, egg and filling.
  4. Peel capsicums and garlic. Cut capsicums in 1/2 and remove seeds. Place capsicums and garlic in a blender, and blend until smooth. Transfer to a small saucepan and add stock. Cook over low heat, stirring often, for 5 minutes or until heated through. Stir in sugar, salt and pepper.
  5. To cook ravioli, bring a large saucepan of salted water to the boil over high heat. Add 1/2 the ravioli, cover and return to the boil. Reduce heat to medium and simmer, uncovered, for 8 minutes (10 minutes if frozen) or until al dente. Use a slotted spoon to transfer ravioli to a bowl and cover loosely with foil to keep warm. Set aside. Return the water to the boil and repeat with remaining ravioli. Divide ravioli among serving bowls and spoon roasted capsicum sauce over. Top with Parmesan shavings and serve.


  • You can make the ravioli (steps 1 and 3) up to 1 week before serving. Cover with plastic wrap and place in the freezer (you can cook ravioli straight from the freezer). Make the roasted capsicum sauce up to 1 day before serving. Keep in an airtight container in the fridge. Freeze leftover lasagne pieces to use in other dishes.