Spinach and Ricotta Ravioli with Vegetables and Thymus (Ravioli di ricotta e spinaci con verdurine di stagione e Timo)

Ingredients for 4 persons
250 Gr. Ravioli
1 Red pepper
1 Yellow pepper
3 Courgettes
1 Aubergine
1 Leak
1 Red tomato
1 Glass White wine
2 Tbsp Extra virgin olive oil
Parsley
Thymus a pinch
Salt

Cut the vegetables into small cubes, don't mix them together.
Avoid cutting aubergine pulp and courgettes core because they would make the dish too bitter.
Put the leak in a pan with a little olive oil over medium heat.
Every 3-4 minutes add the vegetable one by one : first peppers then courgettes and finally aubergine.
Rise the heat and add some white wine.
When wine has evaporated, add tomato, salt and thymus.
Place the cooked ravioli into the pan with vegetables, stir gently over medium heat for 1 minute.
Garnish the dish with fresh parsley drizzle with olive olive.