Aubergine Ravioli with Tomato and Basil
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Why it's good
Tender ravioli, a gentle vegetable filling, wrapped in a full, melting tomato sauce lifted with herbs and parmesan.
Ingredients
Sauce (83%): tomatoes · water · carrots · onions · Parmigiano Reggiano PDO · cold-pressed sunflower oil · Guérande salt · basil · oregano · turmeric · pepper
Pasta (12%): durum wheat semolina · water
Filling (5%): breadcrumbs · aubergines · water · onions · sunflower oil · tomato purée · salt · herbes de Provence · extra virgin olive oil · garlic
Allergens: gluten · milk
*Organic ingredients. Certified organic by Ecocert France.
Preparation tips
Warm gently in the jar, in the microwave or in a bain-marie. For a more generous serving, pour into a dish and place in the oven for a few minutes.
Nutritional information
This creation
A filling of melting aubergines, a generous tomato sauce with basil and oregano, and a touch of Parmigiano Reggiano for depth.
What's inside
The aubergine filling comes with a tomato sauce cooked with carrot and onion: the carrot softens its acidity and gives it body, while basil, oregano and Parmigiano Reggiano bring depth and relief.
Why you'll love it
Because here, the ravioli are not simply coated in sauce: filling and sauce are conceived together to make a complete, generous and properly cooked dish.
How to enjoy
Put in the oven for a few minutes with Parmigiano Reggiano, then served with a fresh burrata, basil and a handful of lemony rocket. The hot and cold contrast works particularly well with the mildness of the aubergine and the tomato sauce.
