Creamy Plant-Based Beef & Bacon Ravioli

Name: Creamy Plant-Based Beef & Bacon Ravioli with Almond Pangrattato & Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet Plant-Based Beef-Style Ravioli; 3 clove garlic; 1 packet roasted almonds; ½ packet panko breadcrumbs; 1 packet Plant-Based Cooking Cream; 1 sachet garlic & herb seasoning; 1 bag baby spinach leaves; 20 g plant-based butter (for the sauce); 1 tomato; 1 bag mixed salad leaves; 1 drizzle balsamic vinegar; 1 packet diced bacon; 2 sprig rosemary

with Almond Pangrattato & Salad

Get up to $200 off!

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.

Tags:

Easy Prep

Allergens:

Gluten

•Soy

•Almond

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

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

Nutritional Values

Energy (kJ)4270 kJ

Fat51.8 g

of which saturates8.8 g

Carbohydrate103.3 g

of which sugars9.4 g

Protein31 g

Sodium1835 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

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!