Easy Plant-Based 'Beef' Ravioli
with Creamy Bacon Sauce & Garden Salad
A pot and a pan are all you need to whip up this Italian dinner delight. With plant-based beef-style ravioli as the star of the dish, you've got a stellar base for the creamy and cheesy sauce to be swirled into.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Plant-Based Beef-Style Ravioli
(Contains: Gluten, Soy; May be present: Eggs, Milk.)
1 packet
diced bacon
(May be present: Milk, Soy.)
1 packet
garlic paste
1 sachet
garlic & herb seasoning
2 packet
thickened cream
(Contains: Milk;)
1 packet
chicken stock pot
1 packet
Parmesan cheese
(Contains: Milk;)
1
tomato
1 bag
salad leaves
1 pinch
chilli flakes
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
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’, 12-14 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). • Drain ravioli and return to the saucepan with a drizzle of olive oil.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking bacon up with a spoon, until golden, 4-6 minutes. • Add garlic paste and garlic & herb seasoning and cook until fragrant, 1 minute.
• To bacon, add thickened cream, chicken stock pot and the reserved pasta water, stir and simmer, until slightly thickened, 2-3 minutes. • Remove pan from heat and stir through shaved Parmesan cheese. Season to taste.
• Meanwhile, cut tomato into thin wedges. • In a large bowl, combine salad leaves, tomato and a drizzle of vinegar and olive oil. Season. • Divide creamy bacon ravioli between bowls. • Top with a pinch of chilli flakes (if using). Serve with garden salad. Enjoy!
