Quick Creamy Garlic Plant-Based Beef Ravioli
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Quick  Creamy Garlic Plant-Based Beef Ravioli

Quick Creamy Garlic Plant-Based Beef Ravioli

with Roasted Almonds & Salad

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 you won't believe is plant-based, even meat and dairy lovers will approve.

Tags:
Plant Based
•Easy Prep
•Climate Superstar
Allergens:
Gluten
•Soy
•Almond

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: Egg, 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, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )

1 bag

mixed salad leaves

pinch

chilli flakes

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3370 kJ
Fat38 g
of which saturates4.5 g
Carbohydrate89.8 g
of which sugars7.2 g
Protein22.4 g
Sodium940 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan
•Large Frying Pan

Instructions

1
1

• Bring a medium 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.

2
2

• 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.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 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, stirring, 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!

4
4

• Cut tomato into thin wedges. Roughly chop roasted almonds. • In a medium bowl, combine tomato, mixed salad leaves and a drizzle of the vinegar and olive oil. Season to taste. • Divide creamy plant-based beef ravioli between bowls. Top with roasted almonds and chilli flakes (if using). • Serve with salad. Enjoy!