• Boil the kettle. Fill a large saucepan with the boiling water and bring to the boil. • Cook plant-based ravioli in the boiling water until ‘al dente’, 12-14 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). • Drain and return to the pan with a drizzle of olive oil.

• While ravioli is cooking, cut tomato into wedges. Finely chop garlic. Grate zucchini. • In a small bowl, combine 1/2 the garlic, flaked almonds, panko breadcrumbs, a generous drizzle of olive oil and pinch of salt. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini, garlic & herb seasoning and remaining garlic, until tender and fragrant 1-2 minutes.

• Preheat grill to high. • To pan with veggies, stir in cooked ravioli, passata, vegetable stock powder, plant-based basil pesto, reserved pasta water, the brown sugar and plant-based butter. • Simmer until slightly reduced, 1-2 minutes. • Transfer ravioli and sauce to a medium baking dish, stirring to combine.

• Sprinkle nutty panko crumb over baking dish. • Grill until golden, 6-8 minutes. • In a medium bowl, combine tomato, mixed salad leaves, and a drizzle of balsamic vinegar and olive oil. Season. • Divide plant-based beef-style ravioli bake between bowls. Serve with tomato salad. Enjoy!