Spinach ravioli with roasted sweet pepper sauce

Ingredients:

• 1 pack (500 g) chilled ravioli with spinach and cheese
• 1 medium red bell pepper
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/4 - 0.5 tsp red pepper flakes
• 1 can (400g) whole San Marzano tomatoes, canned in their own juice, hand-mashed
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• 1/4 tbsp. grated parmesan
• 60 gr. ricotta cheese, crumbled
• 2 tablespoons thinly sliced ​​fresh mint

Preparation:

1. Preheat oven to broil. Place the bell peppers on a rimmed baking sheet and broil, turning, until charred on all sides, about 3 minutes. Transfer to a bowl and cover with a plate.
2. Bring a large saucepan of salted water to a boil. Add the ravioli and cook according to package directions. Drain.
3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic softens, about 1 minute. Add the tomatoes and their juices; cook, stirring, until the sauce begins to thicken, about 2 minutes. Pour in the wine and simmer until the sauce thickens, about 5 minutes.
4. Peel the charred skin off the roasted peppers, remove the stems, and discard the seeds. Puree the peppers in a blender or food processor until smooth, then add them to the tomato sauce and simmer, stirring occasionally, until thickened, about 2 minutes. Add the heavy cream and cook, stirring occasionally, until the sauce is creamy, about 1 minute. Stir in the Parmesan cheese and season with salt to taste.
5. Divide the ravioli among plates, top each serving with sauce and sprinkle with ricotta salata and mint.