Grilled Ratatouille Soup With Breaded Ravioli

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 head garlic

1/4 cup extra virgin olive oil (EVOO), for drizzling

1 stem fresh rosemary, finely chopped

Salt and pepper

1 medium zucchini, cut into 1/2-inch planks

1 medium red onion, cut into 1/2-inch-thick slices

1 medium eggplant, cut into 1/2-inch thick planks or rounds

4 roasted red peppers, drained

1 can diced or whole fire-roasted tomatoes (28 ounces)

2 cups chicken or vegetable stock

Olive oil or vegetable oil, for frying

1 pound fresh ravioli or defrosted frozen ravioli

2 large eggs

1 cup breadcrumbs

1/2 cup grated Parmigiano Reggiano cheese (a couple handfuls)

1/4 cup flat leaf parsley, finely chopped (a handful)

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