1 medium red bell pepper
1 18-ounce package refrigerated spinach-and-cheese ravioli
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 14-ounce can whole San Marzano tomatoes, crushed by hand
1/4 cup dry white wine
1/4 cup heavy cream
1/4 cup grated parmesan cheese
2 ounces ricotta salata cheese, crumbled
2 tablespoons thinly sliced fresh mint
Preheat the broiler. Put the bell pepper on a rimmed baking sheet and broil, turning, until charred all over, about 3 minutes. Transfer to a bowl and cover with a plate; set aside.
Bring a large pot of salted water to boil. Add the ravioli and cook as the label directs. Drain.
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 starts thickening, about 2 minutes. Add the wine and cook until the sauce thickens, about 5 minutes.
Peel the charred skin off the roasted pepper; remove the stem and seeds. Puree the pepper in a blender or food processor until smooth, then add 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 and season with salt. Top each serving of ravioli with the sauce, ricotta salata and mint.
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