Plant-Based Beef Ravioli & Capsicum Sauce
with Parsley Pangrattato & Cucumber Salad
The plant-based 'beef' filling in tonight's ravioli tastes a lot like the real deal. Make the dish feel a bit special by swapping out jarred sauce for a quick homemade one, which boasts a lovely subtle sweetness from the sautéed capsicum. You might be tempted to omit the plant-based butter, but it's key for mellowing out the sauce's acidity for the perfect balance of flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
cucumber
1
capsicum
1
brown onion
2 clove
garlic
1 bag
parsley
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 box
passata
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 packet
Plant-Based Beef-Style Ravioli
(Contains: Gluten, Soy; May be present: Eggs, Milk.)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
½ tsp
brown sugar
20 g
plant-based butter (for the sauce)
1 drizzle
balsamic vinegar
½ cup
water
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop parsley leaves. • Cut capsicum into bite-sized chunks. Finely chop brown onion. • Thinly slice cucumber into half-moons. Set aside.
• 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.
• Divide plant-based beef ravioli and capsicum sauce between bowls. Top with parsley pangrattato. • Serve with cucumber salad. Enjoy!
