Codfish ravioli with peppers cream and dried tomato fillets

Roll out the fresh pasta up to a thin thickness and make the ravioli stuffing with codfish cream. Once prepared, go to cooking them in boiling salted water. Apart heat the peppers cream in a saucepan with a dash of vegetable stock while in a pan prepare a sauce mixing the dried tomato fillets and the extra virgin olive oil. Drain the ravioli as soon as they are ready and add them to the sauce. Decorate and serve hot.