Plant-Based Pumpkin Ravioli

Name: Plant-Based Pumpkin Ravioli with Tomato Sugo, Garlic Pangrattato & Apple Salad
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 apple; 1 tomato; 1 Brown Onion; 3 clove garlic; ½ packet panko breadcrumbs; 1 sachet Garlic & Herb Seasoning; 1 packet tomato sugo; 1 sachet vegetable stock powder; ½ tbs brown sugar; 20 g plant-based butter; ¼ cup water; 1 packet plant-based pumpkin ravioli; 1 bag Mixed Salad Leaves; drizzle balsamic vinegar

with Tomato Sugo, Garlic Pangrattato & Apple Salad

Get up to $175 off

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:

Calorie Smart

•Plant Based

Allergens:

Gluten(Wheat)

•Gluten

•Tree Nuts

•Sulphites

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

apple

tomato

Brown Onion

3 clove

garlic

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 sachet

Garlic & Herb Seasoning

1 packet

tomato sugo

1 sachet

vegetable stock powder

1 packet

plant-based pumpkin ravioli

(Contains: Gluten, Tree Nuts, Sulphites; )

1 bag

Mixed Salad Leaves

Not included in your delivery

olive oil

½ tbs

brown sugar

20 g

plant-based butter

¼ cup

water

drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)2699 kJ

Fat14.8 g

of which saturates6.5 g

Carbohydrate102.5 g

of which sugars19.4 g

Protein21.1 g

Sodium1497 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 Frying Pan

•Medium Saucepan

Cooking Steps

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

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then season to taste.

• Boil the kettle. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook tomato and onion until tender, 4-5 minutes. • Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes. • Stir through tomato sugo, vegetable stock powder, 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.