• Boil a full kettle.
• Slice the pepper into strips. Drain the prawns.
• Heat a drizzle of oil in a frying pan on high heat.
• Once hot, fry the pepper, 4-5 mins. Season with salt and pepper.
• Halfway through, add the prawns. Stir-fry for 2-3 mins.

• Meanwhile, pour the boiled water into a saucepan with 0.5 tsp salt on high heat.
• Boil the ravioli, 3 mins.
• Once cooked, drain. Drizzle with oil and stir through.

• Add the chopped tomatoes, red wine stock paste, mixed herbs, sugar (see pantry) and half the chilli flakes to the frying pan.
• Stir and bring to the boil. Simmer, 3-4 mins.
• Add the pasta. Toss to coat.
• Stir in the cheese and butter (see pantry) until melted. Remove from the heat.

• Serve the ravioli in bowls.
• Sprinkle over the remaining chilli flakes (add less if you'd prefer things milder).
• Top with a handful of rocket.

Enjoy!

Step 1 MOD: Drain the prawns, then add them to the pan halfway through the pepper frying time. Simmer the sauce, 3-4 mins instead. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.