[NID] [Veggie] NZ Spinach, Plant-Based Mince & Ricotta Ravioli
with Garlicky Tomato Sauce & Parmesan
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 packet
Leek
1 sachet
Vegetable Stock Powder
200 g
Plant-Based Mince
(Contains: Soy; )
1 packet
Passata
1 packet
Baby Spinach Leaves
1 packet
spinach & ricotta ravioli
(Contains: Gluten, Milk, Eggs, Wheat; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1
Courgette
Nutrition Values
Cooking Steps
• Boil the kettle. Finely chop garlic and carrot. • 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, courgette and carrot, 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!
