Plant-Based Beef & Pesto Ravioli

Name: Plant-Based Beef & Pesto Ravioli with Almonds & Pear Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 punnet cherry tomatoes; 2 clove garlic; 1 pear; 1 carrot; 1 packet Plant-Based Beef-Style Ravioli; 1 packet plant-based basil pesto; 1 sachet vegetable stock powder; 30 g plant-based butter (for the sauce); 1 bag mixed salad leaves; 1 drizzle balsamic vinegar; 1 packet flaked almonds

with Almonds & Pear Salad

Get up to $200 off!

Even if you don't follow a plant-based diet, you'll be wanting a second helping of this pasta dish. The 'beef' in the ravioli tastes surprisingly similar to the real deal, and you'd never know the pesto was plant-based.

Tags:

Easy Prep

•Plant Based

Allergens:

Gluten

•Soy

•Almond

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 punnet

cherry tomatoes

2 clove

garlic

pear

carrot

1 packet

Plant-Based Beef-Style Ravioli

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

1 packet

plant-based basil pesto

(Contains: Almond; May be present: Eggs, Milk, Cashew, Walnut, Macadamia.)

1 sachet

vegetable stock powder

1 bag

mixed salad leaves

1 packet

flaked almonds

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

Not included in your delivery

olive oil

30 g

plant-based butter (for the sauce)

1 drizzle

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)3243 kJ

Fat31.7 g

of which saturates4.7 g

Carbohydrate96.2 g

of which sugars17.8 g

Protein20 g

Sodium1488 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. • Halve cherry tomatoes. Finely chop garlic. Thinly slice pear. Grate carrot. • Cook plant-based beef-style ravioli in the boiling water until 'al dente', 6-8 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain ravioli and return to pan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While pasta is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. • Cook cherry tomatoes, stirring occasionally, until blistered, 3-5 minutes. Reduce heat to medium. Add garlic and cook until fragrant, 1 minute. • Add cooked ravioli, reserved pasta water, vegetable stock powder and plant-based butter. Cook until slightly reduced, 1-2 minutes. Remove from heat. Gently stir in plant-based basil pesto, until ingredients are coated, 1 minute.

• While tomatoes are cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add carrot, pear and mixed salad leaves. Toss to coat.