Saucy Roasted Veggie & Pumpkin Ravioli

Name: Saucy Roasted Veggie & Pumpkin Ravioli with Baby Kale
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Plant-Based Pumpkin Raveoli; 1 Capsicum; 1 sachet Classic Roast Seasoning; packet baby leaves; 1 Courgette; 1 tin Diced Tomatoes with Garlic & Onion; 1 baby kale; 20 g plant-based butter; 1 drizzle olive oil; 1 tsp brown sugar

with Baby Kale

Get up to $175 off

Ravioli are like little gifts, pasta pockets packed with delicious pumpkin. Tie a bow around dinner tonight with a tomato-based sauce with roasted capsicum and courgette for a perfect pasta present.

This recipe is under 650kcal per serving.

Tags:

Plant Based

Allergens:

Gluten

•Sulphites

•Tree nuts

•Milk

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Plant-Based Pumpkin Raveoli

(Contains: Gluten, Sulphites, Tree nuts; )

Capsicum

1 sachet

Classic Roast Seasoning

packet

baby leaves

Courgette

1 tin

Diced Tomatoes with Garlic & Onion

baby kale

Not included in your delivery

20 g

plant-based butter

(Contains: Milk; )

1 drizzle

olive oil

1 tsp

brown sugar

Nutrition Values

Calories517 kcal

Energy (kJ)2160 kJ

Fat6.2 g

of which saturates1.2 g

Carbohydrate87.2 g

of which sugars22.9 g

Dietary Fibre12.2 g

Protein20.7 g

Sodium1730 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

•Baking Paper

•Baking Tray

•Large Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Thickly slice capsicum. Cut courgette into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, bring a large saucepan of salted water to the boil. • Finely chop garlic.

• When the veggies have 5 minutes remaining, cook plant-based pumpkin ravioli in the boiling water, over high heat, until 'al dente', 3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and set aside.

• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook garlic and Aussie spice blend until fragrant, 1 minute. • Add crushed & sieved tomatoes (see ingredients), vegetable stock powder and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook until slightly reduced, 2-3 minutes.

TIP: Add some more pasta water if the sauce is too thick!

• Add cooked ravioli, roasted veggies, the plant-based butter and brown sugar and gently stir to combine. • Meanwhile, combine a drizzle of olive oil and a pinch of salt and pepper in a large bowl. Add baby kale and toss to combine.