Plant-Based Beef & Pesto Ravioli
with Almonds & Pear Salad
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.
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 punnet
cherry tomatoes
2 clove
garlic
1
pear
1
carrot
1 packet
Plant-Based Beef-Style Ravioli
(Contains Gluten, Soy; May be present: Egg, Milk. )
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 sachet
vegetable stock powder
1 bag
mixed salad leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
30 g
plant-based butter (for the sauce)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• 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.
• Divide plant-based cherry tomato and pesto ravioli between bowls. Sprinkle with flaked almonds. • Serve with pear salad.
