Easy Vegan Pumpkin and Cashew Ravioli

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 1clove garlic
• 40g roasted cashews
• 1bunch parsley
• 1pcs lemon
• 400g can cherry tomatoes
• 5g Italian seasoning
• 20g panko breadcrumbs
• 325g pumpkin and cashew ravioli
• 15ml olive oil
• 5ml sugar
• 15ml extra virgin olive oil

Method

1. Step 1 — Prep and roast pumpkin
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Peel the pumpkin and cut into 1cm chunks. Put the pumpkin on one side of the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20 mins or until tender.
2. Step 2 — Prep ingredients
   While the pumpkin is roasting, bring a large saucepan of salted water to the boil for the ravioli. Thinly slice the garlic. Finely chop the cashews. Coarsely chop the parsley leaves, discarding the stems. Finely grate the zest of half the lemon*, then juice the half.
3. Step 3 — Make sauce
   Heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the garlic, stirring, for 30 secs. Add the tomatoes, Italian seasoning and 2 tbs water and stir until combined. Bring to a simmer and cook, stirring regularly, for 6 mins or until slightly reduced. Stir in 1 tsp sugar and 1 tsp lemon juice*. Taste, then season with salt and pepper.
4. Step 4 — Toast breadcrumbs
   Add the breadcrumbs to the tray with the pumpkin and roast for a further 3-4 mins until the breadcrumbs and pumpkin are golden. Transfer the breadcrumbs to a bowl.
5. Step 5 — Cook ravioli
   While the breadcrumbs are toasting, cook the ravioli in the pan of boiling water for 3 mins or until al dente. Drain. Add the ravioli and pumpkin to the sauce and gently toss to coat (handle the ravioli with care to ensure they don't break). Remove from the heat.
6. Step 6 — Make pangrattato
   Meanwhile, add the cashews, parsley and lemon zest to the breadcrumbs. Season with salt and stir to combine. Divide the ravioli and sauce among bowls. Scatter with the pangrattato and drizzle with 1 tbs extra virgin olive oil, if desired, to serve.

Allergens

Cashew, Sulphites, Gluten, Wheat, Soy