Ravioli with Bell Pepper Cream and Burrata

Method

1. Wash and clean the bell peppers, then cut them into strips.
2. In a pan with extra virgin olive oil, sauté a clove of garlic in its skin until golden.
3. Add the pepper strips, a pinch of salt, and a splash of water. Cover and cook over low heat until soft. Remove the garlic.
4. Transfer the cooked peppers to a blender. Add basil, pepper, salt, stracciatella di burrata, and nutmeg. Blend until smooth to obtain a cream.
5. Cook the ravioli in boiling salted water.
6. Transfer the cooked ravioli to a pan with a little of their cooking water. Continue cooking, gently tossing.
7. Add the pepper cream and toss very gently to coat the ravioli without breaking them.
8. Plate the ravioli, decorate with burrata clumps, dried black olives, and pistachio granules for crunch.