Saucy Roasted Veggie & Pumpkin Ravioli
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Saucy Roasted Veggie & Pumpkin Ravioli

Saucy Roasted Veggie & Pumpkin Ravioli

with Baby Kale

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
Calorie Smart
Allergens:
Gluten
Tree Nuts
Sulphites

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

capsicum

1

courgette

2 clove

garlic

1 packet

plant-based pumpkin ravioli

(Contains Gluten, Tree Nuts, Sulphites; )

½ tin

Crushed & Sieved Tomatoes

1 sachet

vegetable stock powder

1 bag

baby kale

1 sachet

Aussie Spice Blend

Not included in your delivery

1

olive oil

20 g

plant-based butter

1 tsp

brown sugar

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Nutrition Values

Energy (kJ)2447 kJ
Fat19.5 g
of which saturates7.3 g
Carbohydrate78.4 g
of which sugars14.4 g
Protein18.3 g
Sodium1377 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 Tray
Baking Paper
Large Pan

Instructions

1
1

• 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.

2
2

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

3
3

• 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.

4
4

• 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!

5
5

• 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.

6
6

• Divide roasted veggie and pumpkin ravioli between bowls. • Top with seasoned baby kale. Enjoy!