Creamy Plant-Based Beef Ravioli
with Veggies & Almond Pangrattato
- Almond
- Celery
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Gluten
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Kale
1
Zucchini
1
Leek
1 packet
Parsley
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Soy, Gluten.)
1 packet
Tomato Paste
1 packet
Plant-Based Beef-Style Ravioli
1 packet
Plant-Based Cooking Cream
(Contains: Soy;)
Cooking Steps
• Boil the kettle. Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook flaked almonds and panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Transfer to a small bowl. Season with salt and pepper to taste. Set aside.
• 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. • Meanwhile, thinly slice leek. Grate zucchini. Tear kale leaves from stem, then roughly chop leaves. Set aside. • When pasta is done, reserve some pasta cooking water (1/3 cup for 2 people / 2/3 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, return frying pan to a medium-high heat with a drizzle of olive oil. Cook leek and zucchini, tossing, until softened, 4-6 minutes. • Stir in garlic, tomato paste and garlic & herb seasoning until fragrant, 1 minute. • Add plant-based cooking cream, vegetable stock powder and reserved pasta water. Cook until slightly thickened, 1-2 minutes. • Add cooked pasta and the kale and cook until kale is softened 1-2 minutes. Season with pepper.
• Divide creamy tomato plant-based ravioli with green veggies between bowls. • Top with almond pangrattato. Tear over parsley to serve.
