HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPlant Based Pesto & Mushroom Ravioli
Plant-Based Pesto & Mushroom Ravioli

Plant-Based Pesto & Mushroom Ravioli

with Garlic Pangrattato & Balsamic Salad

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Getting stuffed inside pasta is pretty fly for a fungi: these ravioli are packed with big umami flavours thanks to a mix of hearty mushrooms. To match all that serious ’shroom personality, we’re adding a tomato-based sauce and nutty plant-based basil pesto for their abundant flavour contribution. The result is a colourful, hearty dish that’s guaranteed to become a pasta-night classic in your home.

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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 packet

button mushrooms

½ packet

panko breadcrumbs

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

1 packet

plant-based mushroom ravioli

(ContainsGluten, Tree Nuts)

1 sachet

garlic & herb seasoning

½ tin

crushed & sieved tomatoes

1 packet

plant-based basil pesto



1 bag

salad leaves

Not included in your delivery

olive oil

30 g

plant-based butter

1 pinch

brown sugar

1 drizzle

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3370 kJ
Fat37.4 g
of which saturates10.9 g
Carbohydrate85.7 g
of which sugars9 g
Protein25.8 g
Sodium985 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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• Boil the kettle. Finely chop garlic. Thinly slice button mushrooms. • In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.


• Half-fill a medium saucepan with boiling water. Cook plant-based mushroom ravioli over a high heat until 'al dente', 3 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return ravioli to the saucepan. • Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook mushrooms, stirring, until softened, 5-6 minutes. • Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute.


• Add crushed & sieved tomatoes (see ingredients) and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook until slightly reduced, 2-3 minutes. • Add cooked ravioli, plant-based butter, the brown sugar and plant-based basil pesto and gently stir to combine.

TIP: Add a splash more water if the ravioli mixture looks too thick.


• Meanwhile, roughly chop tomato. In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Add tomato and mixed salad leaves. Season and toss to coat. • Divide pesto and mushroom ravioli between bowls. Top with garlic pangrattato. • Serve with balsamic salad.