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Plant-Based Beef Ravioli & Veggie Sauce

Plant-Based Beef Ravioli & Veggie Sauce

with Almond Pangrattato & Caramelised Onion

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This recipe is proof that a plant-based pasta dish doesn't have to be basic. The rich and tomatoey roast veggie sauce works a treat with the ready-to-cook beef-style ravioli, while the caramelised onion topping offers the perfect balance of sweet and savoury flavours. Sprinkle with almond and herb-spiked pangrattato for an extra depth of flavour, and some crunch!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Plant Based
Allergens:GlutenTree NutsSoy

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

zucchini

1 bag

herbs

2 clove

garlic

½ packet

panko breadcrumbs

(ContainsGluten)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1

onion

1 packet

plant-based beef-style ravioli

(ContainsGluten, SoyMay be present Milk, Egg)

1 tin

diced tomatoes with garlic & onion

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

1 bag

mixed leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

(May be present Milk, Peanuts, Sesame, Soy, Gluten, Tree Nuts)

20 g

plant-based butter

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3040 kJ
Fat17.1 g
of which saturates3.2 g
Carbohydrate114 g
of which sugars25.1 g
Protein24.7 g
Sodium1408 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat oven to 240°C/220°C fan-forced. Cut carrot and zucchini into bite-sized chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2

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.

3

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.

4

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

5

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.

6

Divide plant-based beef ravioli and veggie sauce between bowls. Top with caramelised onion and almond pangrattato to serve.