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