INGREDIENTS

INSTRUCTIONS

Preheat the oven (gas mark 6 / 400F / 200C). Wash and wipe dry the
peppers, cook them on the oven rack for 15 minutes, turning them  often
to prevent them burning. Remove them from the oven and peel  them, cut
off the tops and remove the seeds. Blend the peppers in the
liquidizer.  2 Bring a large saucepan of salted water to the boil and
put in the  ravioli. After a few minutes, they will rise to the
surface,  indicating that they are cooked. Remove them carefully with a
skimming ladle and put in a strainer.  3 Pour the red pepper puree into
a high-sided frying pan, add the  cream and a little salt, stir and
cook over a low heat for 5 minutes.  4 Put the ravioli into the pan.
Stir them gently into the puree with a  wooden spoon, being careful not
to split them. Check seasoning.  Sprinkle with the Parmesan cheese just
before serving.  Campanile tip:  To peel the peppers more easily, put
them in a plastic bag for 5  minutes after they have cooked in the
oven. They will sweat, which  makes the skin easy to remove. You can
find ready-made ravioli in  many shops.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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