Plant-Based Mushroom Ravioli & Capsicum Sauce
with Herby Pangrattato & Cucumber 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
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: a bursting tomato sauce, sweet sautéed capsicum and a herby pangrattato. Together, it’s a plant-based meal you’ll be sure to rave(ioli) about to your friends. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
cucumber
1
capsicum
1
onion
2 clove
garlic
1 bag
herbs
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
½ box
Crushed & Sieved Tomatoes
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
½ tsp
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
1 packet
Plant-Based Mushroom Ravioli
(Contains: Gluten, Tree Nuts; )
1 bag
Mixed Leaves
Not included in your delivery
olive oil
20 g
plant-based butter
1 drizzle
balsamic vinegar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
Thinly slice cucumber into half-moons. Cut capsicum into bite-sized chunks. Finely chop onion and garlic. Pick herb leaves.
In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs, stirring, until golden brown, 3 minutes. Add herbs and 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then season with salt and pepper.
Boil the kettle. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum and onion until tender, 4-5 minutes. Add remaining garlic and cook until fragrant, 1-2 minutes. Add crushed & sieved tomatoes (see ingredients), garlic & herb seasoning, vegetable stock powder, the brown sugar, plant-based butter and the water. Season and simmer for 2-4 minutes.
While making the sauce, half-fill a medium saucepan with boiling water. Add plant-based mushroom ravioli and simmer over medium-high heat until 'al dente', 4-6 minutes. Using a slotted spoon, transfer ravioli to the frying pan with the sauce and stir to coat.
In a medium bowl, combine cucumber, mixed leaves and a drizzle of balsamic vinegar and olive oil. Season and toss to coat.
Divide mushroom ravioli and capsicum sauce between bowls. Top with thyme pangrattato. Serve with cucumber salad.
