Mushroom Ravioli & Roast Pumpkin

Name: Mushroom Ravioli & Roast Pumpkin with Plant-Based Parmesan & Cherry Tomatoes
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet peeled pumpkin pieces; 2 clove garlic; 1 onion; 1 sachet Garlic & Herb Seasoning; 1 tin tinned cherry tomatoes; 1 bag baby spinach leaves; 20 g plant-based butter; 1 packet Plant-Based Grated Parmesan; 1 sachet Nan's Special Seasoning; 1 packet Plant-Based Mushroom Ravioli

with Plant-Based Parmesan & Cherry Tomatoes

Get up to $175 off

We love ravioli for all the flavours you can put together in one dish—from the inside out. Tonight’s meal is no exception: Ravioli stuffed with mushrooms are the base for a tonne of other great flavours: bursting cherry tomatoes, sweet roasted pumpkin and a herby seasoning. Together, it’s a plant-based meal you’ll be sure to rave(ioli) about to your friends.

Tags:

Plant Based

Allergens:

Gluten

•Tree Nuts

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

2 clove

garlic

onion

1 sachet

Garlic & Herb Seasoning

1 tin

tinned cherry tomatoes

1 bag

baby spinach leaves

1 packet

Plant-Based Grated Parmesan

(May be present: Gluten, Peanuts, Milk, Sesame, Soy, Tree Nuts. )

1 sachet

Nan's Special Seasoning

1 packet

Plant-Based Mushroom Ravioli

(Contains: Gluten, Tree Nuts; )

Not included in your delivery

olive oil

20 g

plant-based butter

Nutrition Values

/ per serving

Energy (kJ)2877 kJ

Fat21.7 g

of which saturates8.3 g

Carbohydrate91.9 g

of which sugars15.9 g

Protein22.8 g

Sodium1748 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

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Boil the kettle. Place the peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

While the pumpkin is roasting, finely chop the garlic. Thinly slice the brown onion.

Half-fill a medium saucepan with boiling water. Add the plant-based mushroom ravioli and simmer until 'al dente', 3 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return the ravioli to the saucepan. Drizzle with olive oil to prevent sticking and cover to keep warm. When the pumpkin has 15 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Add the garlic, garlic & herb seasoning and Nan's special seasoning and cook until fragrant, 1 minute.

Add the tinned cherry tomatoes and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook until slightly reduced, 3-4 minutes.

Add the roasted pumpkin, ravioli, baby spinach leaves, plant-based butter and a drizzle of olive oil to the sauce and gently stir to combine. Season to taste.