Tried it? Share you thoughts below.
Now I know you can make eggplant ravioli ... I can't help but ask - SHOULD you.
Frankly - I think not.
Unsurprisingly, it tasted like eggplant ... which I find quite bland and doesn't really go well with any other flavour.
On the positive side, the pasta cooked easily and didn't fall apart.
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Nutrition Information Per 100g
|Fat - Total
|Fat - Saturated
|Carbohydate - Sugars
Filling 53%: Fried Eggplant 22% (Eggplant, Sunflower Oil), Mozzarella Cheese 16% (Milk, Salt, Non-animal Rennet), Tomato 11%, Tomato Concentrate 9%, Mascarpone Cheese 8% (Milk, Cream, Acidity Regulator (330)), Breadcrumbs (Soft Wheat Flour, Water, Salt, Yeast), Ricotta Cheese (Whey, Milk, Salt, Acidity Regulator (330)), Vegetable Fibre, Parmigiano Reggiano Cheese (Milk, Salt, Animal Rennet), Whey Powder (Milk) Salt, Natural Flavouring, Basil 1.2%, Sugar, Starch, Garlic.
Pasta 47%: Soft Wheat Flour, Egg 30%, Durum Wheat Semolina.
Contains: Egg, Wheat (Gluten) and Milk
May Contain: Tree Nuts, Shellfish and Fish