To prepare the red peppers, slice them in half and remove seeds and brush some oilve oil. Place them on a baking sheet and cook under the grill until skins turn black and the peppers soften. Take them out to cool and then remove the skins.
Slice the sweet peppers into strips and fry them in 2tbsp of olive oil together with the garlic, bay leaf and thyme for about 5 minutes.
Add 1 decilitre of water and stew the mixture for about 15 minutes. Puree the sauce and season with salt, pepper and the vinegar. Stir in another 1-2tbsp of olive oil if desired.
Cook the ravioli according to the instructions on the packaging.
Serve the pepper sauce with the ravioli. Garnish with parsley, basil and Parmesan cheese.
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