Plant-Based Mince, Spinach & Ricotta Ravioli

• 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 sliced leek, and courgette, until tender, 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.