Plant-Based Mince, Spinach & Ricotta Ravioli

Name: Plant-Based Mince, Spinach & Ricotta Ravioli with Garlicky Tomato Sauce & Parmesan
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Garlic; 1 sachet Vegetable Stock Powder; 200 g Plant-Based Mince; 1 packet Leek; 1 packet Passata; 1 packet Baby Leaves; 1 packet spinach & ricotta ravioli; 1 packet Grated Parmesan Cheese; 1 Courgette; 20 g butter; 1 drizzle olive oil; 1 tsp brown sugar

with Garlicky Tomato Sauce & Parmesan

Get up to $175 off

Pillowy spinach and ricotta ravioli take a dip in a rich tomato ragu, soaking up all that saucy goodness. A sprinkle of Parmesan on top? Chef’s kiss! This comforting, flavour-packed dish is like a warm hug for your taste buds.

Tags:

Veggie

Allergens:

Soy

•Gluten

•Milk

•Eggs

•Wheat

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

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 sachet

Vegetable Stock Powder

200 g

Plant-Based Mince

(Contains: Soy; )

1 packet

Leek

1 packet

Passata

1 packet

Baby Leaves

1 packet

spinach & ricotta ravioli

(Contains: Gluten, Milk, Eggs, Wheat; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

Not included in your delivery

20 g

butter

(Contains: Milk; )

1 drizzle

olive oil

1 tsp

brown sugar

Nutrition Values

Calories905 kcal

Energy (kJ)3780 kJ

Fat41.4 g

of which saturates16.1 g

Carbohydrate77.1 g

of which sugars13.5 g

Dietary Fibre15.9 g

Protein46.6 g

Sodium1940 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 Non-Stick Pan

•Large Pan

Cooking Steps

• Boil the kettle. Finely chop garlic.
• Thinly slice courgette into half-moons.

• Pour boiling water into a large saucepan over high heat.
• Bring to the boil, add spinach & ricotta ravioli and cook until al dente, 2-3 mins.
• Reserve pasta water (1/2 cup for 2P / 1 cup for 4P). Drain pasta and return to the saucepan.

TIP: The pasta will naturally separate as it cooks!

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince, sliced leek, and courgette, breaking up with a spoon, until just browned, 4-5 minutes. Add garlic and cook until fragrant, 1 minute.
• Add passata, vegetable-style stock powder, reserved pasta water, the butter and brown sugar.
• Simmer, stirring occasionally, until slightly reduced, 3-4 minutes. Stir through cooked ravioli and baby spinach leaves, until warmed through and wilted, 1 minute. Season with salt and pepper.

• Divide spinach, plant-based mince and ricotta ravioli with garlicky tomato sauce between bowls. Sprinkle over grated Parmesan cheese to serve. Enjoy!