[Plant-Based] Roast Veggie & Plant-Based Beef Ravioli
with Tomato Sugo & Cheese
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Zucchini
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1
Tomato
1 packet
Plant-Based Grated Cheese
1 sachet
Mediterranean Spice Blend
1 packet
Plant-Based Beef-Style Ravioli
1
Carrot
1 sachet
Nan's Special Seasoning
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Bring a large saucepan of salted water to the boil. • Thinly slice carrot and zucchini into half moons. Slice tomato into wedges.
• Place veggies on a lined oven tray. Sprinkle over Nan's special seasoning, 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 between two trays.
• When the veggies have 15 minnutes remaining, cook plant-based beef-style ravioli in the boiling water until ‘al dente’, 12-14 minutes. • Reserve some pasta water (1/3 cup for 2 P // 2/3 cup for 4 P) and drain.
• Return saucepan to medium heat with a drizzle of olive oil. • Cook Mediterranean seasoning, until fragrant, 1 minute. • Add tomato sugo, the plant-based butter and reserved pasta water and cook, until bubbling, 1-2 minutes.
• To the sauce, add cooked ravioli and roast veggies, stirring to combine. Season to taste.
• Divide roast veggie and plant-based beef ravioli between bowls. • Sprinkle over plant-based grated cheese. Enjoy!
