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Plant-Based Mushroom Ravioli & Capsicum Sauce

Plant-Based Mushroom Ravioli & Capsicum Sauce

with Herby Pangrattato & Cucumber Salad

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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!

Tags:Plant Based
Allergens:GlutenTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

cucumber

1

capsicum

1

onion

2 clove

garlic

1 bag

herbs

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

½ box

crushed & sieved tomatoes

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

½ tsp

brown sugar

(May be presentPeanuts, Tree Nuts, Milk, Soy, Sesame, Gluten)

1 packet

plant-based mushroom ravioli

(ContainsGluten, 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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2846 kJ
Fat14.9 g
of which saturates6.3 g
Carbohydrate105.9 g
of which sugars16.5 g
Protein24.4 g
Sodium1351 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Thinly slice cucumber into half-moons. Cut capsicum into bite-sized chunks. Finely chop onion and garlic. Pick herb leaves.

2

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.

3

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.

4

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.

5

In a medium bowl, combine cucumber, mixed leaves and a drizzle of balsamic vinegar and olive oil. Season and toss to coat.

6

Divide mushroom ravioli and capsicum sauce between bowls. Top with thyme pangrattato. Serve with cucumber salad.