Speedy Pumpkin Ravioli

Nutrition per serve

Ingredients

• 1pcs tomato
• 1pcs vegetable stock cubes
• 50g tomato paste
• 50g red pesto
• 325g pumpkin and cashew ravioli
• 20g roasted hazelnuts
• 50g mixed salad leaves
• 250ml (1 cup) boiling water
• 15ml olive oil
• 5ml white or red wine vinegar

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the ravioli. Cut the tomato into thin wedges. Crumble 1 stock cube* into a heatproof jug, add half the tomato paste* and 250ml (1 cup) boiling water and stir to dissolve.
2. Step 2 — Start sauce
   Heat a drizzle of olive oil in a medium deep frypan over medium-high heat. Add the red pesto and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Finish sauce
   Add the tomato stock to the pesto and bring to a simmer. Cook, stirring, for 3-4 mins until slightly thickened. Remove the pan from the heat.
4. Step 4 — Cook ravioli
   Meanwhile, cook the ravioli in the pan of boiling water for 3 mins or until al dente. Drain, then immediately add to the sauce and gently stir to combine (see Kitchen 101). Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Combine 1 tsp white wine vinegar and 1 tsp olive oil in a large bowl and season with salt and pepper. Add the salad leaves and tomato and toss to combine. Divide the ravioli among bowls. Scatter over the hazelnuts and serve with the salad. Enjoy!
6. Step 6 — Kitchen 101
   The big rounds of ravioli look robust, but they actually love to be handled with care. Be gentle when draining and handling the cooked ravioli to ensure they don't break.

Allergens

Sulfit, Milch, Almond, Cashew, Gluten, Sojabohnen, Wheat, Hazelnut