Plant-Based Beef & Pesto Ravioli
with Almonds & Pear Salad
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
Mixed Salad Leaves
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1
Pear
2
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 packet
Snacking Tomatoes
1 packet
Plant-Based Basil Pesto
(Contains: Almond; May be present: Cashew, Macadamia, Milk, Walnut, Eggs.)
1 packet
Plant-Based Beef-Style Ravioli
1
Carrot
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 pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain 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.
• Divide plant-based cherry tomato and pesto ravioli between bowls. Sprinkle with flaked almonds. • Serve with pear salad.
