Pre-cook the ravioli according to the package instructions. Rinse and drain, then toss with a little olive oil and set aside.

If using plant-based sausages, slice the sausages on a diagonal and pan-fry over medium heat in a little olive oil until lightly browned and crispy on the edges.

To steam the baby broccoli, add 1 cup water to a large pan and bring to a simmer over medium heat. Arrange the baby broccoli in the pan and steam for approximately 3 to 5 minutes. Do not over steam. Remove from heat and discard water.

To make the green pea pesto, add the peas, basil, parsley, olive oil, pine nuts, garlic, miso, sea salt, and lemon juice to a food processor or blender. Blend until smooth, or leave a little texture if you prefer. Adjust to taste if needed.

Add 1 tablespoon olive oil to a skillet over medium heat. Add the onion and a pinch of sea salt. Cook for a few minutes and then add the garlic. Add the steamed baby broccoli. Next, add the remaining sea salt and black pepper. Add the kidney beans or sausage and currants and cook for a few minutes. Next, add the ravioli and cook for a few minutes. Add the green pea pesto and stir gently to combine.

Serve topped with lightly toasted pine nuts.