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Plant-Based Beef & Pesto Ravioli

Plant-Based Beef & Pesto Ravioli

with Almonds & Pear Salad

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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:QuickEasy PrepPlant Based
Allergens:GlutenSoyTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 punnet

cherry tomatoes

2 clove

garlic

1

pear

1

carrot

1 packet

plant-based beef-style ravioli

(ContainsGluten, SoyMay be present Egg, Milk)

1 packet

plant-based basil pesto

(ContainsTree NutsMay be present Egg, Milk)

1 sachet

vegetable stock powder

1 bag

mixed salad leaves

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

30 g

plant-based butter

1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• Divide plant-based cherry tomato and pesto ravioli between bowls. Sprinkle with flaked almonds. • Serve with pear salad.