Creamy Plant-Based Beef & Bacon Ravioli
with Almond Pangrattato & Salad- Gluten
- Soy
- Almond
- Wheat
- Eggs
- Milk
- May contain traces of allergens
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
You read that right, plant-based beef ravioli is on the menu, so now no one has to miss out on our popular pasta dishes! Complete with a cream sauce that you won't believe is plant-based, and a nutty pangratto for some crunch, even meat and dairy lovers will approve.
Ingredients
1 packet
Plant-Based Beef-Style Ravioli
(Contains: Gluten, Soy; May be present: Eggs, Milk.)
3 clove
garlic
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Plant-Based Cooking Cream
(Contains: Soy;)
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1
tomato
1 bag
mixed salad leaves
1 packet
diced bacon
(May be present: Milk, Soy.)
2 sprig
rosemary
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Cook plant-based beef-style ravioli in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta cooking water (1/2 cup for 2 people / 1 cup for 4 people). Drain pasta, then return to pan. Drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While pasta is cooking, finely chop garlic. Pick and finely chop rosemary. Roughly chop roasted almonds. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook panko breadcrumbs (see ingredients), rosemary and 1/2 the garlic, stirring, until golden brown, 3-4 minutes. • Transfer to a small bowl. Add almonds, tossing to combine. Season to taste.
• Return frying pan to a medium heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Cook remaining garlic, stirring, until fragrant, 1 minute. • Add plant-based cooking cream, garlic & herb seasoning, Nan's special seasoning and some reserved pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Simmer until slightly thickened, 1-2 minutes. • Add cooked ravioli, baby spinach leaves and the plant-based butter. Cook, gently stirring, until spinach is wilted, 1 minute. Season with pepper to taste.
TIP: If needed, add a splash more pasta water to loosen the sauce!
• Cut tomato into thin wedges. In a medium bowl, combine tomato, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide creamy plant-based beef and bacon ravioli between bowls. Top with almond pangrattato. • Serve with salad. Enjoy!
