Green Machine Pumpkin Ravioli
with Tomato Sugo & Apple Salad
These ravioli are packed with big flavours thanks to the earthy sweetness from the pumpkin. To balance out all that personality, we’re adding a tomato-based sauce for its abundant flavour contribution. The result is a colourful, hearty dish that’s guaranteed to become a pasta-night classic in your home.
This recipe is under 650kcal per serving.
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
Ingredients
1
apple
1
tomato
1
Brown Onion
2 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
tomato sugo
1 packet
plant-based pumpkin ravioli
(Contains Gluten, Tree Nuts, Sulphites; )
1 bag
Mixed Salad Leaves
1 bag
parsley
Not included in your delivery
olive oil
1.5 tsp
brown sugar
20 g
plant-based butter
1 drizzle
vinegar (balsamic or white wine)
¼ cup
water
Nutrition Values
Utensils
Instructions
• Thinly slice apple. Roughly chop tomato. Finely chop onion and garlic.
• Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tomato and onion until tender, 4-5 minutes.
• Add garlic & herb seasoning and garlic and cook until fragrant, 1-2 minutes. • Stir through tomato sugo, 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 pumpkin 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, add apple, mixed salad leaves and a drizzle of vinegar and olive oil. Season with salt and pepper. Toss to combine.
• Divide plant-based pumpkin ravioli with tomato sugo between bowls. Tear over parsley. • Serve with apple salad. Enjoy!