Plant-Based Ravioli & Bacon-Mushroom Sauce

Name: Plant-Based Ravioli & Bacon-Mushroom Sauce with Flaked Almonds & Garden Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet Plant-Based Beef-Style Ravioli; 1 packet sliced mushrooms; 1 packet Plant-Based Cooking Cream; 1 sachet garlic & herb seasoning; 1 sachet vegetable stock powder; 1 tomato; 1 bag mixed salad leaves; 1 drizzle balsamic vinegar; 1 bag parsley; 1 packet flaked almonds; 1 packet diced bacon

with Flaked Almonds & Garden Salad

Up to 180$ + Free Treats / Extras for Life

We've got your Monday night dinner sorted with tonight's plant-based beef-style ravioli. Paired with a creamy and herby sauce, you'll be at the bottom of the bowl in no time!

Tags:

Easy Prep

Allergens:

Gluten

•Soy

•Almond

The quantities provided above are averages only.

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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Plant-Based Beef-Style Ravioli

(Contains: Gluten, Soy; May be present: Eggs, Milk.)

1 packet

sliced mushrooms

1 packet

Plant-Based Cooking Cream

(Contains: Soy;)

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

tomato

1 bag

mixed salad leaves

1 bag

parsley

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

diced bacon

(May be present: Milk, Soy.)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3556 kJ

Fat39.5 g

of which saturates6.6 g

Carbohydrate90.5 g

of which sugars8.1 g

Protein28.2 g

Sodium1789 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Large Frying Pan

Cooking Steps

• Bring a large saucepan of salted water to boil. • Cook plant-based ravioli in boiling water until ‘al dente’, 12-14 minutes. • Reserve some pasta cooking water (1/4 cup for 2P / 1/2 cup for 4P). Drain and return to saucepan with a drizzle of olive oil.

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

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced mushrooms and diced bacon, breaking up bacon with a spoon, until browned and softened, 6-8 minutes. • Add plant-based cooking cream, garlic & herb seasoning, vegetable stock powder and the reserved pasta water and simmer, until slightly thickened, 1-2 minutes. • Add cooked ravioli and 1/2 the parsley leaves and toss to coat, 1 minute. Season to taste.

• While mushrooms are cooking, roughly chop tomato. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil and season. • Just before serving add tomato and mixed salad leaves and toss to coat.

TIP: Tossing the salad just before serving keeps the leaves crisp!

• Divide plant-based ravioli and creamy bacon sauce between bowls. • Sprinkle over flaked almonds. Tear over remaining parsley. • Serve with garden salad. Enjoy!