Ravioli with Red Pepper Coulis delicate and flavorful

1 Prepare your sauce
then turn on your oven only in grill position.

2 On your cutting board, open your peppers in half, remove their bases (cores), seeds and small cavities inside, brush lightly with olive oil on the skins then put your 4 half shells skin side up and present them as close to the grill as possible, when they are all black and blistered, put in a plastic bag and keep like this for 10 minutes and oh miracle the skin thanks to the steam rate trapped in your plastic will come off all by itself.

3 cooking of the sauce
In a saucepan put 1 tablespoon of olive oil, when it is hot add the sliced onion, crushed garlic and red peppers cut into large pieces, salt and pepper then add 1.25 cups (30cl) of water or poultry stock (optional) and a little thyme flowers
then let cook for 15 minutes covered.
blend your sauce by adding the cream, strain it through a fine strainer (sieve), you will only add the basil at the end of preparation.
taste the seasoning then keep the sauce strained near you.

4 Cook the ravioli.
bring 1.6 qt (1.5 liters) of salted water to a boil then add your ravioli for a cooking of 3 minutes on low