You read that right, plant-based beef ravioli is on the menu, so now no one has to miss out on our popular pasta dishes! Complete with a cream sauce that is too good to be true with pops of bacon and sprinkled with almonds.
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.
1 packet
Plant-Based Beef-Style Ravioli
(Contains: Gluten, Soy; May be present: Eggs, Milk.)
2 clove
garlic
2 sprig
rosemary
1 packet
Plant-Based Cooking Cream
(Contains: Soy;)
1 sachet
vegetable stock powder
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1
tomato
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 bag
mixed salad leaves
pinch
chilli flakes
1 packet
diced bacon
(May be present: Milk, Soy.)
olive oil
drizzle
vinegar (balsamic or white wine)
• Bring a large saucepan of salted water to the boil. • Cook plant-based beef-style ravioli in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta cooking water (1/2 cup for 2 people / 1 cup for 4 people). Drain pasta, then return to pan. Drizzle with olive oil to prevent sticking.
• While pasta is cooking, finely chop garlic. • Pick and finely chop rosemary.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Add garlic and rosemary until fragrant, 1 minute. • Add plant-based cooking cream, vegetable stock powder, garlic & herb seasoning and some reserved pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Simmer until slightly thickened, 1-2 minutes. • Add cooked ravioli and baby spinach leaves. Cook, gently stirring, until spinach is wilted, 1 minute. Season with pepper to taste.
TIP: If needed, add a splash more pasta water to loosen the sauce!
• Cut tomato into thin wedges. Roughly chop roasted almonds. • In a medium bowl, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Divide creamy plant-based beef and bacon ravioli between bowls. Top with roasted almonds and chilli flakes (if using). • Serve with salad. Enjoy!