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