Mushroom Ravioli & Roast Pumpkin
with Plant-Based Parmesan & Cherry Tomatoes
- Gluten
- Tree Nuts
- Gluten
- Peanuts
- Milk
- Sesame
- Soy
- Traces of Tree Nuts
- May contain traces of allergens
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.
Ingredients
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
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
Utensils
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.
Divide the mushroom ravioli, roast pumpkin and cherry tomato sauce between bowls. Sprinkle over the plant-based grated Parmesan to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, but some found the ravioli bland and wished for more mushroom flavour in the filling.
- Ease of prep: Quick and easy to prepare, with clear instructions for most steps.
- Suggestions: Consider adding fresh herbs or extra vegetables like celery and baby mushrooms to enhance flavour and texture.
- Portions: Generous serving size; some found it filling enough for leftovers, while others wanted more ravioli.
- Plant-based options: Many appreciated the vegan meal, though some suggested offering regular cheese as an alternative to the plant-based parmesan.
