Easy ravioli with peperonata sauce

Fidget gondolier

Fidget really thought he was living the dolce vita – but after Trota’s rude awakening, Fifi was gone and it seemed all his dreams were over. How little he knew…Trota had just concocted this Italian delight, and Fidget was more than happy to have been disturbed…

Easy ravioli with peperonata sauce


A lot of people think that all Italians make their own ravioli from scratch every time…well, let Fidget tell you: non è vero! In Italy handmade ravioli are readily available in delis – they are lovely and delicious and many busy people would rather buy them than make their own.

Fidget bought them too. In this case the filling was Parma ham and pancetta, but feel free to choose the one you prefer. For the sauce we gently sautéed a thinly sliced shallot in 1tbsp olive oil. We added a sweet red pepper (deseeded, chopped in 1cm square pieces), fried for 5 minutes, then 350g tomato passata, pinch of salt and pinch of sugar (to offset the acidity of the tomato) and let it cook on a medium/low heat for 15 minutes or so.

Meanwhile, bring a pan of water to the boil for your ravioli – add 250g of them and cook for the recommended time. When the ravioli are cooked, drain and toss them in the sauce; stir and get them evenly coated. Ready to serve – sprinkle with grated parmesan and decorate with basil if you like.