Green Machine Pumpkin Ravioli
with Tomato Sugo & Apple Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
apple
1
Red Onion
1 packet
Plant-Based Pumpkin Raveoli
(Contains: Gluten, Sulphites, Tree nuts; )
1
Tomato
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
1 packet
Parsley
1 packet
Mixed Salad Leaves
Nutrition Values
Cooking Steps
• Thinly slice apple. Roughly chop tomato. Finely chop onion and garlic.
• Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tomato and onionuntil tender, 4-5 minutes.
• Add garlic & herb seasoning and garlic and cook until fragrant, 1-2 minutes. • Stir through tomato sugo, the brown sugar, plant-based butter and the water. Reduce heat to medium and simmer for 2-4 minutes.
• While the sauce is cooking, half-fill a medium saucepan with boiling water. Simmer plant-based pumpkin ravioli over medium-high heat until 'al dente', 3 minutes. • Using a slotted spoon, transfer ravioli to the frying pan with the sauce and stir to coat.
• In a medium bowl, add apple, mixed salad leaves and a drizzle of vinegar and olive oil. Season with salt and pepper. Toss to combine.
• Divide plant-based pumpkin ravioli with tomato sugo between bowls. Tear over parsley. • Serve with apple salad. Enjoy!
