Plant-Based Beef Ravioli & Capsicum Sauce

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs, stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Transfer pangrattato to a medium bowl. Stir in parsley. Season with salt and pepper to taste.

• Boil the kettle. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook capsicum and onion, stirring, until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1-2 minutes. • Add passata, garlic & herb seasoning, vegetable stock powder, the brown sugar, the plant-based butter and the water. Season, then simmer until slightly thickened, 2-4 minutes. • Remove pan from heat and cover to keep warm.

• While the sauce is simmering, half-fill a medium saucepan with the boiled water, then bring to the boil over medium-high heat. • Cook plant-based beef-style ravioli in the boiling water until 'al dente', 4-6 minutes. • Using a slotted spoon, transfer ravioli to the frying pan with the sauce, gently stirring to coat.

TIP: 'Al dente' ravioli is cooked through but still retains its bite.

• In a medium bowl, combine cucumber, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. • Season, then toss to coat.