Dinner with Bertangi eggplant parmesan ravioli
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
FILLING: SAUTEED EGGPLANT (EGGPLANT, TOMATO, OLIVE OIL, SUNFLOWER OIL, GARLIC SALT), MOZZARELLA CHEESE (MILK, SALT, RENNET), BREADCRUMBS (WHEAT FLOUR, NATURAL YEAST, SALT), ROASTED TOMATO, PROVOLONE CHEESE (MILK, SALT, RENNET), SUNFLOWER OIL, LACTOSE, BASIL PASTE (BASIL, SUNFLOWER OIL, SALT, BAKING SODA), SALT, GARLIC. PASTA: SOFT WHEAT FLOUR, PASTEURIZED EGG, DURUM WHEAT SEMOLINA, TOMATO POWDER.
Bertangi, pasta by shape & type, serving 80 g. Ingredients as printed on the label.
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