Creamy Plant-Based Beef Ravioli

Name: Creamy Plant-Based Beef Ravioli with Green Veggies & Almond Pangrattato
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 clove garlic; 1 packet flaked almonds; ½ packet panko breadcrumbs; 1 packet Plant-Based Beef-Style Ravioli; 1 leek; 1 zucchini; 1 bag kale; 1 packet tomato paste; 1 sachet garlic & herb seasoning; 1 packet Plant-Based Cooking Cream; 1 sachet vegetable stock powder; 1 bag parsley

with Green Veggies & Almond Pangrattato

Up to 180$ + Free Treats / Extras for Life

Save this cheeky pasta recipe for Meat Free Monday! From the rich 'beef' filling in the ravioli to the creamy tomato sauce, every element is delicious and plant-based. Add tender zucchini and kale for a good dose of greens, and complete the dish with a peppery parsley garnish, plus a nutty pangrattato for some crunch.

Tags:

Plant Based

Allergens:

Almond

•Gluten

•Wheat

•Soy

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 clove

garlic

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Plant-Based Beef-Style Ravioli

(Contains: Gluten, Soy; May be present: Milk, Eggs.)

leek

zucchini

1 bag

kale

1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 packet

Plant-Based Cooking Cream

(Contains: Soy;)

1 sachet

vegetable stock powder

1 bag

parsley

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3632 kJ

Fat33.2 g

of which saturates4.1 g

Carbohydrate114.3 g

of which sugars12.9 g

Protein24.2 g

Sodium1559 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

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 medium-high heat with a drizzle of olive oil. Cook leek and zucchini, tossing, until softened, 4-6 minutes. • Stir in tomato paste, garlic and garlic & herb seasoning. • Add plant-based cooking cream, vegetable stock powder and reserved pasta water. Cook until slightly thickened, 1-2 minutes. • Add cooked pasta and chopped kale. Cook, gently stirring, until kale is softened, 1-2 minutes. Season with pepper.