Plant-Based 'Beef' Ravioli
with Creamy Mustard Sauce
Just like the real (meaty) deal, this plant-based beef ravioli tastes just like the original. But this one is made just that much better because it is laced in a creamy Dijon mustard sauce which is our best-kept saucy secret ... until now, since we are sharing it with you!
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. )
1 bag
celery
1
tomato
½ sachet
black peppercorns
1 sachet
garlic & herb seasoning
1 packet
Plant-Based Cooking Cream
(Contains Soy;)
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 bag
parsley
1 packet
Dijon mustard
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. • Cook plant-based beef-style ravioli in the boiling water until ‘al dente’, 12-14 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain and return to the pan with a drizzle of olive oil.
• Meanwhile, thinly slice celery. Roughly chop tomato. Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery and tomato, tossing, until tender, 4-6 minutes. • Add garlic & herb seasoning and crushed peppercorns, and cook until fragrant, 1 minute.
• To the pan with veggies, stir in plant-based cooking cream, vegetable stock powder, the reserved pasta water and Dijon mustard. • Simmer until slightly reduced, 1-2 minutes. • Add cooked ravioli and baby spinach leaves, tossing to combine, 1 minute. Season with salt.
• Divide plant-based beef and celery ravioli with creamy mustard sauce between bowls. • Tear over parsley to serve. Enjoy!