Plant-Based Beef-Style Ravioli Bake

• 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.