Plant-Based 'Beef' Ravioli

• 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.

• 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.