Preparation time 40 minutes (plus refrigeration and cooling time) cooking time 40 minutes

1. Combine cheeses in small bowl. Cut each lasagne sheet into 24 squares. Place level half-teaspoon of cheese mixture in centre of 24 squares, brush around edges with egg, top each with remaining squares, press around edges firmly to seal. Placer ravioli, in single layer, on tray, cover, refrigerate 20 minutes.

2. Meanwhile, heat oil in large saucepan, cook onion, garlic and chilli, stirring until onion softens. Add chopped tomato, celery and stock, bring to a boil. Reduce heat, simmer, covered about 20 minutes or until celery is tender. Cool 15 minutes.

3. Make rocket pesto.

4. Blend or process soup, in batches until smooth. Return soup to same cleaned pan, add tomato puree, bring to a boil. Reduce heat, simmer uncovered, 10 minutes.

5. Meanwhile, cook ravioli, uncovered in large saucepan of boiling salted water until they float to the surface, drain then stir into soup.

6. Serve bowls of soup, with ravioli topped with pesto.

Rocket pesto: blend or process rocket, nuts, cheese and garlic until chopped coarsely. With motor operating, gradually add oil, process until mixture forms a thick paste. Stir in juice and water.

Per serving 25.1g fat, 1814kj