Plant-Based Ravioli & Mushroom Sauce
with Flaked Almonds & Garden Salad
We've got your meatless Monday 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!
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.
Ingredients
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
1
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.)
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Utensils
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, roughly chop parsley. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced mushrooms, stirring, until browned and softened, 6-8 minutes. • Stir in 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 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 mushroom sauce between bowls. • Sprinkle over flaked almonds. Tear over remaining parsley. • Serve with garden salad. Enjoy!
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