Green Machine Pumpkin Ravioli
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Green Machine Pumpkin Ravioli

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.

Tags:
Plant Based
Under 650kcal
Climate Superstar
Allergens:
Gluten
Tree Nuts
Sulphites

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 Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)2446 kJ
Fat14 g
of which saturates6.6 g
Carbohydrate92.8 g
of which sugars21.6 g
Protein18.6 g
Sodium975 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Medium Pan

Instructions

1
1

• Thinly slice apple. Roughly chop tomato. Finely chop onion and garlic.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide plant-based pumpkin ravioli with tomato sugo between bowls. Tear over parsley. • Serve with apple salad. Enjoy!