image for White bean and leek ravioli with roasted capsicum sauce recipe

Advanced White bean and leek ravioli with roasted capsicum sauce by Frank Urizar

Advanced White bean and leek ravioli with roasted capsicum sauce for Advanced person

Stuck for different vegetarian pasta ideas? Look no further than this bean and leek ravioli.

Ingredients for White bean and leek ravioli with roasted capsicum sauce

White bean and leek ravioli with roasted capsicum sauce, How to Make

  • Step 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.
  • Step 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).
  • Step 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.
  • Step 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.
  • Step 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.

Notes:

Additional information for White bean and leek ravioli with roasted capsicum sauce

Preparation: 1:00 Minutes, Cooking: 1:00 Minutes, Serving: Advanced Person, Level: Advanced

Nutrition Info:

Vegetarian,

All nutrition values are per serve

This White bean and leek ravioli with roasted capsicum sauce published first on: Australian Good Taste, Images by: William Meppem

You May Also Like

Open lasagne with mushrooms, tarragon and goat’s curd by Cynthia Black
Open lasagne with mushrooms, tarragon and goat’s curd for 4 person This gourmet lasagne is enhanced with the flavours of

Fresh basil and tomato pasta by Deborah McLean
Fresh basil and tomato pasta for 4 person The fresh flavours of basil and ripe tomatoes makes this an exquisitely

Tex-mex pasta salad by Kim Coverdale
Tex-mex pasta salad for 6 person Ingredients for Tex-mex pasta salad 2 cups dried pasta curls 2 corn cobs, husks

Creamy pumpkin pasta by Claire Brookman
Creamy pumpkin pasta for 4 person Creamy pumpkin pasta will keep you warm in the cooler months, and it’s ready

Wholemeal pasta with silverbeet and walnuts by Sophia Young
Wholemeal pasta with silverbeet and walnuts for person Follow our lead and we’ll have you plating up this vibrant vegetarian