Ravioli met pecorinokaas

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1 rode, 1 groene en 1 gele paprika
25 gr pijnboompitten
1 blik ravioli Bolognese
2 eetlepels pesto
75 gr geraspte of geschaafde pecorinokaas
2 eetlepels reepjes basilicumblad
bakpapier

Leg de paprika op een met bakpapier bekleed bakblik en rooster ze in een op
200°C voorverwarmde oven tot het vel na ± 20 minuten loslaat.
Pak ze in een plastic zak en laat ze 10 minuten liggen.
Trek dan het vel van de paprika's, maak ze schoon en snijd het vruchtvlees in
dunne repen.
Rooster de pijnboompitten in een droge koekenpan goudbruin.
Verwarm de ravioli op laag vuur.
Schep er de pesto, de helft van de paprikarepen en 50 gr pecorino door, Verdeel
de ravioli over de borden en verdeel er de rest van de paprikarepen en de rest
van de pecorino over.
Garneer met de pijnboompitten en de basilicum.