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.
Prep: 30 mins
Cook: 30 mins
Servings: 4
Ingredients
2 servings
4 servings
- 1 olive oil
- 1 capsicum
- 1 courgette
- 2 garlics
- 1 packet plant-based pumpkin ravioli
- 0.5 crushed & sieved tomatoes
- 1 sachet vegetable stock powder
- 20 gr plant-based butter
- 1 tsp brown sugar
- 1 bag baby kale
- 1 sachet aussie spice blend
- 1 olive oil
- 2 capsicums
- 2 courgettes
- 4 garlics
- 1 packet plant-based pumpkin ravioli
- 1 crushed & sieved tomatoes
- 1 sachet vegetable stock powder
- 40 gr plant-based butter
- 2 tsp brown sugar
- 1 bag baby kale
- 1 sachet aussie spice blend
Instructions
- • 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!