Plant-Based Beef Ravioli & Veggie Sauce

Meanwhile, pick and finely chop the leaves from the herbs. Finely chop garlic. In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add garlic and herbs and cook until fragrant, 1-2 minutes. Transfer to a medium bowl. Stir through flaked almonds. Season to taste, then set aside.

Bring a medium saucepan of salted water to the boil. Thinly slice onion. Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Add onion to frying pan and cook, stirring, until softened, 5-6 minutes. Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

Cook plant-based beef-style ravioli in the saucepan of boiling water until ‘al dente’, 7-8 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre

While pasta is cooking, wipe out frying pan, then return to medium-high heat. Add diced tomatoes, garlic & herb seasoning, vegetable stock powder, reserved pasta water and remaining garlic. Cook, stirring occasionally, until slightly thickened, 3-4 minutes. Gently stir through the roasted veggies, mixed leaves, cooked pasta and the plant-based butter until combined. Season to taste.