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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.

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Under 650kcal Plant Based eat-less-meat
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

  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. • Meanwhile, bring a large saucepan of salted
    water to the boil.
    • Finely chop garlic.
  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. • 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. • 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. • Divide roasted veggie and pumpkin ravioli
    between bowls.
    • Top with seasoned baby kale. Enjoy!