Creamy Plant-Based Beef Ravioli
with Green Veggies & Almond Pangrattato
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.
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
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: Eggs, Milk.)
1
leek
1
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
Utensils
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.
• Divide creamy tomato plant-based ravioli with green veggies between bowls. • Top with almond pangrattato. Tear over parsley to serve.
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