Plant-Based Pumpkin Ravioli
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Plant-Based Pumpkin Ravioli

Plant-Based Pumpkin Ravioli

with Creamy Spinach Sauce & Baby Broccoli

Let’s veggie-fy ravioli with this plant-based ravioli packed full of pumpkin and coated in a creamy sauce seasoned with herbs and spinach. Add a zap of chilli flakes to zest up the baby broccoli and finish with a punch of flavour.

This recipe is under 650kcal per serving.

Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking Time


Serving amount

1 bag

baby broccoli

1 packet

plant-based pumpkin ravioli

(Contains Gluten, Tree Nuts, Sulphites; )

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

½ packet

Plant-Based Cream

(Contains Soy; )

1 bag

baby spinach leaves

1 pinch

chilli flakes

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil


Nutrition Values

Energy (kJ)2505 kJ
Fat23.1 g
of which saturates3.1 g
Carbohydrate73 g
of which sugars7.3 g
Protein20.4 g
Sodium1216 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.


Large Pan
Large Non-Stick Pan



• Boil the kettle. • Roughly chop baby broccoli.


• Half-fill a large saucepan with boiling water over high heat and add a pinch of salt. Add plant-based pumpkin ravioli and simmer until 'al dente', 3 minutes. • Reserve some pasta water (1/4 cup for 2 people /1/2 cup for 4 people), then drain and return to the saucepan with a drizzle of olive oil.

TIP: Salting the pasta water ensures the dish is well seasoned throughout!


• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli, stirring, until softened, 3-4 minutes. • Add garlic paste and Aussie spice blend and cook until fragrant, 1-2 minutes. • Add plant-based cream (see ingredients) and reserved pasta water. Simmer, until slightly thickened, 1-2 minutes. • Remove pan from heat, then add baby spinach leaves and cooked ravioli. Stir until just wilted, 1 minute. Season with pepper.


• Divide plant-based pumpkin ravioli and creamy spinach sauce between bowls. • Sprinkle over a pinch of chilli flakes (if using) to serve. Enjoy!