Plant-Based 'Beef' Ravioli
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Plant-Based 'Beef' Ravioli

Plant-Based 'Beef' Ravioli

with Creamy Mustard Sauce

Just like the real (meaty) deal, this plant-based beef ravioli tastes just like the original. But this one is made just that much better because it is laced in a creamy Dijon mustard sauce which is our best-kept saucy secret ... until now, since we are sharing it with you!

Tags:
Plant Based
•Easy Prep
Allergens:
Gluten
•Soy

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 packet

Plant-Based Beef-Style Ravioli

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

1 bag

celery

1

tomato

½ sachet

black peppercorns

1 sachet

garlic & herb seasoning

1 packet

Plant-Based Cooking Cream

(Contains Soy;)

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 bag

parsley

1 packet

Dijon mustard

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)3027 kJ
Fat29.8 g
of which saturates3.8 g
Carbohydrate90 g
of which sugars7.9 g
Protein19.5 g
Sodium1543 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Large Non-Stick Pan

Instructions

1
1

• Bring a medium 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 (1/2 cup for 2 people / 1 cup for 4 people), drain and return to the pan with a drizzle of olive oil.

2
2

• Meanwhile, thinly slice celery. Roughly chop tomato. Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery and tomato, tossing, until tender, 4-6 minutes. • Add garlic & herb seasoning and crushed peppercorns, and cook until fragrant, 1 minute.

3
3

• To the pan with veggies, stir in plant-based cooking cream, vegetable stock powder, the reserved pasta water and Dijon mustard. • Simmer until slightly reduced, 1-2 minutes. • Add cooked ravioli and baby spinach leaves, tossing to combine, 1 minute. Season with salt.

4
4

• Divide plant-based beef and celery ravioli with creamy mustard sauce between bowls. • Tear over parsley to serve. Enjoy!