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Capsicum and Eggplant Ravioli

Olympic great, Susie O'Neil shares her simple family pasta recipe that's easy-to-follow and the perfect partner to a fresh garden salad.

Capsicum and Eggplant Ravioli

Preparation time: 10 mins Cooking time: 10 mins Energy: 1484kJ per serve

Serves 6 

2 tablespoons olive oil

1 medium yellow capsicum,

sliced 1 medium red capsicum,

sliced 1 eggplant,

cubed 1 clove garlic, crushed

625g pack fresh Beef Ravioli

Handful fresh basil leaves

2 tablespoons of feta or low fat ricotta, for sprinkling 

 

Heat ½ the oil in a large pan add capsicum and toss over high heat until capsicum skins are are charred.

Remove from pan, add remaining oil and cook eggplant and garlic until eggplant is golden brown.

Cook ravioli in a large pot of boiling, according to pack directions. Drain, reserving 1/4 cup cooking liquid.

Toss ravioli, reserved liquid, capsicum, eggplant and fresh basil in pan.

Top with a light sprinkle of cheese.

 

For more of Susie’s tips and recipes head to togethercounts.com

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