Creamy Tomato & Courgette Ravioli
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Creamy Tomato & Courgette Ravioli

Creamy Tomato & Courgette Ravioli

with Balsamic Rocket Salad

You will devour this plant-based mushroom ravioli in seconds when you taste it with a creamy tomato sauce with hidden leek and courgette. A dressed side of rocket salad adds a touch of freshness to the dish.

This recipe is under 650kcal per serving.

Tags:
Plant Based
Under 650kcal
Quick Prep
Quick
Climate Superstar
Allergens:
Gluten
Tree Nuts
Sulphites
Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

leek

1

courgette

2 clove

garlic

1 packet

plant-based pumpkin ravioli

(Contains Gluten, Tree Nuts, Sulphites; )

1 sachet

Herb & Mushroom Seasoning

1 packet

tomato paste

½ packet

Plant-Based Cream

(Contains Soy; )

1 sachet

vegetable stock powder

1 bag

Rocket leaves

Not included in your delivery

olive oil

20 g

plant-based butter

1 tsp

brown sugar

1 drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)2654 kJ
Fat23.1 g
of which saturates7.5 g
Carbohydrate80.3 g
of which sugars16 g
Protein20.6 g
Sodium1320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. • Finely chop garlic. Thinly slice leek. Thinly slice courgette into half-moons.

2
2

• Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Cook plant-based pumpkin ravioli over high heat until 'al dente', 3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return ravioli to the saucepan with a drizzle of olive oil.

TIP: Salting the pasta water ensures the dish is well seasoned throughout!

3
3

• Meanwhile, heat a large frying pan over medium-high heat a drizzle of olive oil. Cook leek and courgette until tender, 4-5 minutes. • Add garlic, herb & mushroom seasoning and tomato paste and cook until fragrant, 1 minute. • Add plant-based cream (see ingredients), vegetable stock powder, the brown sugar, plant-based butter and reserved pasta water. Stir to combine and cook until slightly thickened, 1-2 minutes. • Add cooked ravioli to the sauce and toss to coat. Season with salt and pepper.

4
4

• In a medium bowl, combine rocket leaves and a light drizzle of balsamic vinegar and olive oil. Season to taste. • Divide creamy tomato and courgette ravioli between bowls. • Serve with balsamic rocket salad. Enjoy!