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!
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
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
crushed & sieved tomatoes
garlic & herb seasoning
vegetable stock powder
brown sugar(May be presentPeanuts, Tree Nuts, Milk, Soy, Sesame, Gluten)
plant-based mushroom ravioli(ContainsGluten, Tree Nuts)
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.