Grilled Ratatouille Soup with Breaded Ravioli – Rachael Ray

Ingredients

• 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)