Plant-Based Beef Ravioli & Veggie Sauce
with Almond Pangrattato & Caramelised Onion- Gluten
- Wheat
- Almond
- Soy
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Eggs
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!*
Ingredients
1
carrot
1
zucchini
1 bag
herbs
2 clove
garlic
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1
onion
1 packet
Plant-Based Beef-Style Ravioli
(Contains: Gluten, Soy; May be present: Milk, Eggs.)
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
20 g
plant-based butter (for the sauce)
Utensils
Cooking Steps
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.
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.
Divide plant-based beef ravioli and veggie sauce between bowls. Top with caramelised onion and almond pangrattato to serve.
