Plant-Based Beef-Style Ravioli Bake
with Basil Pesto, Nutty Panko Crumb & Tomato Salad- Gluten
- Soy
- Almond
- Wheat
- Eggs
- Milk
- May contain traces of allergens
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Cashew
We heard that you were craving a ravioli bake that comes with the Plant-based stamp of approval. Tonight, enjoy our go-to PB beef-style pillows of ravioli that soaks up the sauce perfectly. Sprinkled with a nutty panko crumb for some crunch and a bright tomato salad, dinner is sorted!
Ingredients
1 packet
Plant-Based Beef-Style Ravioli
(Contains: Gluten, Soy; May be present: Eggs, Milk.)
1
tomato
3 clove
garlic
1
zucchini
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
garlic & herb seasoning
1 packet
passata
1 sachet
vegetable stock powder
1 packet
plant-based basil pesto
(Contains: Almond; May be present: Eggs, Milk, Macadamia, Walnut, Cashew.)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
½ tbs
brown sugar
20 g
plant-based butter (for the sauce)
drizzle
balsamic vinegar
Utensils
Cooking Steps
• Boil the kettle. Fill a large saucepan with the boiling water and bring to the boil. • Cook plant-based beef-style ravioli in the boiling water until ‘al dente’, 12-14 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). • Drain and return to the pan with a drizzle of olive oil.
• While the ravioli is cooking, cut tomato into wedges. Finely chop garlic. Grate zucchini. • In a small bowl, combine half the garlic, flaked almonds, panko breadcrumbs, a generous drizzle of olive oil and pinch of salt. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini, garlic & herb seasoning and remaining garlic, until tender and fragrant 1-2 minutes.
• Preheat grill to high. • To the pan with veggies, stir in cooked ravioli, passata, vegetable stock powder, plant-based basil pesto, reserved pasta water, the brown sugar and the plant-based butter. • Simmer until slightly reduced, 1-2 minutes. • Transfer ravioli and sauce to a medium baking dish, stirring to combine. • Sprinkle nutty panko crumb over ravioli. Grill until golden, 6-8 minutes.
• In a medium bowl, combine tomato, mixed salad leaves and a drizzle of the balsamic vinegar and olive oil. Season. • Divide plant-based beef-style ravioli bake between bowls. Serve with tomato salad. Enjoy!
