Plant-Based Pesto & Mushroom Ravioli
with Garlic Pangrattato & Balsamic Salad
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.
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
3 clove
garlic
1 packet
button mushrooms
½ packet
panko breadcrumbs
(Contains Gluten; )
1 packet
Plant-Based Mushroom Ravioli
(Contains Gluten, Tree Nuts; )
1 sachet
Garlic & Herb Seasoning
½ tin
Crushed & Sieved Tomatoes
1 packet
Plant-Based Basil Pesto
1
tomato
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
Utensils
Instructions
• 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.
