Caramelle pasta with aubergines

These ‘caramelle’ (candies) filled with aubergine and ricotta cheese provide a delicious first course, ideal also as a vegetarian choice. Perfect as a quick and practical dish, this pasta benefits from the healthy presence of eggplant, a vegetable widely used in cooking that is rich in water, fibre and mineral salts.

Features:
This pasta is made by rolling out sheets of a dough made of durum wheat semolina, soft wheat flour, egg, water and spinach flour, which is then filled with a mixture of ricotta cheese, aubergine and other ingredients, folded by hand and then subjected to pasteurization and a modified atmosphere packaging process.

Cooking and condiment tips:
Excellent with a light tomato sauce and a dash of chilli pepper.

Cooking time: 1 to 2 minutes

Best before end: 21 dd