Ravioli with bell pepper and tomato ratatouille

This is so so easy to make! Try it and your lunch will be full of colours and delicious!

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For 250 gr of cheese filled egg based raviolis
1- Cook the raviolis in rapidly boiling water. (I always add a little but of turmeric in the water when I cook pasta for its health benefits.)
2- Meanwhile, in a small pan place some olive oil and fry: three cloves of fresh garlic thinly sliced, about ten to fifteen small cherry tomatoes, one bell pepper sliced (I used a yellow one in this recipe), fresh herbs of choice (I used fresh mint and coriander) and freshly ground pepper. Cook mixing often. It should be done by the time the raviolis are ready.

To serve: place the raviolis in a deep plate, top with some of the ratatouille and sprinkle with freshly grated parmigiano. 

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