Veggie Sauté with Herb and Eggplant Ravioli

1 pound herb eggplant ravioli
4 cauliflower florettes
4 broccoli florettes
1 small zucchini
2 teaspoons ground garlic
1/2 cup white wine
fresh basil and parsley
pinch of salt and pepper
2 tablespoons olive oil
1 cup veggie stock

Bring large pot of water to a boil and cook the ravioli for 8-10 minutes. Heat the olive oil in a sauté pan and add the garlic. When the garlic is aromatic add the wine and let it cook off. Add the veggie stock. When hot add the veggies and herbs, salt and pepper. Cover and let cook for 6-7 minutes until tender. Toss with the ravioli and serve.



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