Spirulina ravioli with grilled aubergines and tofu

Fresh pasta made from durum wheat flour and spiraling, filled with grilled aubergines and tofu. Square format 5x5cm.

tomato and fresh basil sauce
up to 5 days in the refrigerator at max. 5°C

With spirulina dough, these ravioli look good and taste delicious. We chose aubergines as the main pillar of this filling. Grilled to obtain a tasty base, they are then seasoned with dried tomatoes, garlic and fresh oregano. We also add tofu as a protein source. A real unique and nutritious dish and by far our favourite vegan ravioli.