Creamy Plant-Based Beef Ravioli
with Almond Pangrattato & 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, and a nutty pangratto for some crunch, even meat and dairy lovers will approve.
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: Egg, Milk. )
3 clove
garlic
2 sprig
rosemary
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Plant-Based Cooking Cream
(Contains Soy;)
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1
tomato
1 bag
mixed salad leaves
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• 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 saucepan. Drizzle with olive oil to prevent sticking.
• While pasta is cooking, finely chop garlic. Pick and finely chop rosemary. Roughly chop roasted almonds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), rosemary and 1/2 the garlic, stirring, until golden brown, 3-4 minutes. • Transfer to a small bowl. Add almonds, tossing to combine. Season to taste.
• Return frying pan to medium heat with a drizzle of olive oil. Cook remaining garlic, stirring, until fragrant, 1 minute. • Add plant-based cooking cream, garlic & herb seasoning, Nan's special 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, baby spinach leaves and the plant-based butter. 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. 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 ravioli between bowls. Top with almond pangrattato. • Serve with salad. Enjoy!