Plant-Based Mushroom Ravioli
with Tomato Sauce, Garlic Pangrattato & Apple Salad
- Gluten(Wheat)
- Gluten
- Tree Nuts
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
Ingredients
1
tomato
1
onion
garlic
1
panko breadcrumbs
(Contains: Gluten(Wheat))
1
Garlic & Herb Seasoning
1
tomato sugo
1
vegetable stock powder
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
1
Plant-Based Mushroom Ravioli
(Contains: Gluten, Tree Nuts)
1
apple
1
Mixed Salad Leaves
Not included in your delivery
olive oil
plant-based butter
balsamic vinegar
Nutrition
Cooking Steps
• Thinly slice apple. Roughly chop tomato. Finely chop onion and garlic.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then season to taste.
• Boil the kettle. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook tomato and onion until tender, 4-5 minutes. • Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes. • Add tomato sugo, vegetable stock powder, 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 mushroom 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, combine apple, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Toss to coat.
• Divide mushroom ravioli with tomato sauce between bowls. Top with garlic pangrattato. • Serve with apple salad. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The ravioli with tomato sauce was well received, with reviewers noting it was surprisingly tasty and filling for a plant-based dish. The garlic pangrattato added a satisfying crunch on top.
- Ease of prep: Quick and easy to put together, with the sauce and ravioli coming together in minimal time.
- Suggestions: If you prefer a thicker sauce, allow it to simmer a little longer before adding the ravioli. One reviewer enjoyed stirring grated carrot and spinach through the pasta instead of serving a side salad, which worked well.
