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The Aubergine Parmigiana Ravioli

Matteo’s Gluten-Free Ravioli, Stuffed with succulent roasted aubergine, zingy sundried tomatoes and our velvety dairy alternative filling

Ingredients

Gluten-free ravioli
Succulent Roasted Aubergine
Zingy Sundried Tomatoes
Velvety Dairy Alternative Filling

Aubergine Pasta Filling 52% (Aubergine 28%, Strachicco (R) (Bio Surice(Water, Germinated Whole Rice, Salt, Apple Vinegar), Coconut Oil, Lemon Juice, Agar Agar, Gum Arabic, Xantham Gum, Carob Flour), Natural Flavors), Tomato Pulp, Potato Flakes, Basil, Dehydrated Tomato, Sunflower Oil, Vegetable Fiber, Salt, Garlic, Pepper), Gluten Free Pasta 48% (Water, Cornstarch, Corn Flour, Potato Starch, Rice Flour, Lentil Flour, Vegetable Fibers (Psyllium, Citrus), Thickeners (Guar Gum, Xanthan Gum), Turmeric). May contain traces of soy.


Allergy Advice

For allergens, see ingredients in bold. May contain traces of soy. Suitable for Vegans, Vegetarians & Coeliacs.


Gluten & Dairy Free

Cooking Instructions

From the Chiller

1. Gently boil fresh salted water in a pan
2. Cook your pasta for 3 minutes, no longer, then drain gently
3. Serve!

Teo's Tip: Add 1.5 teaspoons of sea salt for each litre of water when cooking. We love to serve it with fresh sage and dash of vegan butter or olive oil.


From the Freezer

Not suitable for freezing.

Teo's Tip:

Nutrition Information

Typical values (uncooked) Per 100g
Energy (kj/kcal) 806 / 192
Fat 4.7
of which saturates 2.8
Carbohydrate 37.1
of which sugars 1.6
Fibre 4
Protein 2.2
Salt 1.1

Storage Information

Keep refrigerated & use by date on front of pack. Once open, use in 3 days. Not suitable for home freezing.

Packaging recycling

Tray is widely recyclable, film is not yet recyclable.

Our Awards

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