For the bell pepper ravioli with bell pepper jam, work the flour, yolks and olive oil into a smooth ravioli dough, wrap in foil and refrigerate.
Sauté onion and garlic in oil, add paprika, season with salt and bell pepper, add tomato pulp and reduce to 2/3 (add vegetable stock if needed).
Roll out ravioli dough thinly, place bell pepper jam in small heaps on dough, fold dough over, cut out ravioli, press edges firmly. Cook in boiling salted water for 3-4 minutes until soft and serve with the remaining paprika jam.
The recipe for paprika ravioli with paprika jam can be modified with different ravioli fillings or ready-bought ravioli, basil and Parmesan to your own taste.
Preparation Tip:
The paprika jam tastes very good even without paprika ravioli and goes well with grilled food.
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