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
ā¢ Boil the kettle. Finely chop garlic. ā¢ 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. ā¢ Transfer to a small bowl. Season with salt and pepper to taste. Set aside.
ā¢ 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. ā¢ Meanwhile, thinly slice leek. Grate zucchini. Tear kale leaves from stem, then roughly chop leaves. Set aside. ā¢ 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.
ā¢ 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. ā¢ Stir in garlic, tomato paste and garlic & herb seasoning until fragrant, 1 minute. ā¢ Add plant-based cooking cream, vegetable stock powder and reserved pasta water. Cook until slightly thickened, 1-2 minutes. ā¢ Add cooked pasta and the kale and cook until kale is softened 1-2 minutes. Season with pepper.
ā¢ Divide creamy tomato plant-based ravioli with green veggies between bowls. ā¢ Top with almond pangrattato. Tear over parsley to serve.
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā Most customers loved the creamy, garlicky sauce, though several found the overall dish quite salty and recommend using only half the seasoning sachets. Some found the ravioli filling bland on its own, while others couldn't believe how flavourful the whole dish was.
- Ease of prep:Ā Quick and straightforward to prepare, with a clear recipe card that even beginner cooks found easy to follow.
- Suggestions:Ā Many reviewers suggest using less of the garlic and herb seasoning to avoid overpowering the sauce; some added mushrooms for extra flavour and texture. A few noted the sauce can thicken quickly, so keeping extra pasta water on hand helps loosen it up.
- Leftovers:Ā Most found the dish best eaten fresh, as it can dry out the next day; one reviewer enjoyed it cold as a salad, and another had enough for a next-day lunch.
- Portions:Ā Opinions were mixed ā some felt the serving was generous, while others wished for a little more ravioli or a heartier side salad.
- Pangrattato:Ā The almond pangrattato was a highlight for many, adding welcome crunch and texture, though a few found the quantity too generous and suggest using less than the full amount.
