Roasted pepper and burrsta fiorelli/ravioli

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Step 1

Heat the oil in a large frying pan over a medium heat. Add the shallot and garlic with a pinch of salt; fry gently for 5 minutes until softening but not taking on any colour. Meanwhile, bring a large pan of salted water to the boil for the pasta.

Step 2

Add the vinegar and honey to the frying pan, then the peppers. Stir everything over the heat for 3 minutes. At the same time add the pasta to the pan of boiling water and cook for 3 minutes.

Step 3

Use a slotted spoon to transfer the pasta to the frying pan. Take off the heat and gently stir the pasta into the pepper mixture. Divide between 2 plates and top with shredded basil plus some cheese shavings, if liked.