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Capsicum and Eggplant Ravioli
An easy-to-follow recipe that is the perfect partner to a fresh garden salad!


  • 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


  • 1.

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

  • 2.

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

  • 3.

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

  • 4.

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

  • 5.

    Top with a light sprinkle of cheese.


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