1 Preheat the oven (gas mark 6 / 400F / 200 °C). 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.