Creamy Tomato Ravioli

Name: Creamy Tomato Ravioli with Courgette & Balsamic Rocket
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 leek; 1 courgette; 2 clove garlic; 1 packet Plant-Based Mushroom Ravioli; 1 sachet Herb & Mushroom Seasoning; 1 packet tomato paste; ½ packet Plant-Based Cream; 1 sachet vegetable stock powder; 20 g plant-based butter; 1 tsp brown sugar; 1 bag Rocket leaves; 1 drizzle balsamic vinegar

with Courgette & Balsamic Rocket

Get up to $175 off

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.

Tags:

Plant Based

•Climate Superstar

•Easy Prep

Allergens:

Gluten

•Tree Nuts

•Soy

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

leek

courgette

2 clove

garlic

1 packet

Plant-Based Mushroom Ravioli

(Contains: Gluten, Tree Nuts; )

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

Nutrition Values

Energy (kJ)3041 kJ

Fat32.4 g

of which saturates8.4 g

Carbohydrate79.2 g

of which sugars14 g

Protein22.8 g

Sodium1432 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

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

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

• Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Cook plant-based mushroom 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 through out!

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook courgette and leek 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 plant-based butter, brown sugar and reserved pasta water. Stir to combine and cook until slightly thickened, 1-2 minutes. • Add cooked ravioli to sauce and toss to coat. Season.

• Meanwhile, 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. Enjoy!