Creamy Plant-Based Beef Ravioli
with Almond Pangrattato & Salad
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.
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.
Ingredients
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.)
1 bag
parsley
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1
tomato
1 bag
mixed salad leaves
1 packet
Plant-Based Beef-Style Ravioli
(Contains: Gluten, Soy; May be present: Eggs, Milk.)
1 packet
Plant-Based Cooking Cream
(Contains: Soy;)
Not included in your delivery
olive oil
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’, 9 minutes. • Reserve some pasta cooking water (1/4 cup for 2 people / 1/2 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. Roughly chop roasted almonds and parsley. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook panko breadcrumbs (see ingredients), tossing, until golden, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. • Transfer to a small bowl. Add almonds and parsley, tossing to combine. Season to taste.
• Return frying pan to a medium heat with a drizzle of olive oil. Cook remaining garlic, stirring, until fragrant, 1 minute. • Add plant-based cooking cream, garlic & herb seasoning, vegetable stock powder and reserved pasta water and simmer until slightly thickened, 1-2 minutes. • Add cooked ravioli and baby spinach leaves, stirring until spinach is wilted, 1 minute. Season with pepper to taste. • Meanwhile, cut tomato into thin wedges.
TIP: Add a splash of pasta water to loosen the sauce!
• 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 ravioli between bowls. Top with almond pangrattato. • Serve with salad.
This week's must-try HelloFresh recipes
Premium Sirloin & Creamy Mushroom Thyme Sauce
Pepper Crumbed Pork & Corn-Studded Rice
Moroccan-Spiced Pork & Currant Rice
BBQ Baked Beans & Garlic Bread
Pork Steak & Warm Brussels Sprout Salad
Bacon & Mushroom Fettuccine Boscaiola
Cheesy Beef & Creamy Pesto Burger
Easy Seared Chicken & Parsley Sauce
Quick Caribbean-Spiced Chicken Tacos
Quick Vietnamese-Style Pork & Veggies
Butter Chicken Curry Bar
Cheeseburger Beef Meatball Tacos
Quick-Prep Beef & Supergreen Kale Salad
Teriyaki Pork & Celery Slaw Tacos
Fetta & Semi-Dried Tomato Stuffed Chicken
One-Pot Garlicky Pork Meatballs & Risoni
Roast Pumpkin Soup & Crispy Bacon
BBQ Tex-Mex Beef & Pork Tacos
Smokey Chicken Tenders & Hot Honey Salad
