Eggplant Parmesan Ravioli in Roasted Eggplant Dough - 12 PC, About 12 OZ

Cooked tender eggplant deglazed with white wine and garlic, hand-mixed with ricotta, Parmesan, mozzarella and roasted tomatoes for a Pappardelle’s spin on this vegetarian classic!

• Simple Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• - Italian Sausage, Roasted Bell Peppers, Marinara Sauce, Fresh Basil

  - Chicken Cutlet, Traditional Basil Pesto, Whipped Ricotta

  - Panko Breaded, Fried, Arrabiata Sauce

• - Coming Soon!

• To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.

• Filling: Ricotta Cheese (Whey, Milk, Vinegar, Salt), Eggplant, Roasted Tomatoes, Mozzarella Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Onion, Butter (Pasteurized Cream, Natural Flavorings), White Wine (Contains Sulfites), Garlic, Spices, Olive Oil, Salt. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Roasted Eggplant, Water, Eggs, Wheat Gluten,Vegetable Oil, Natural Colors.

  Contains: Eggs, Milk, Wheat.

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