Red pepper ravioli with cold bagna cauda

Recipe ingredients:

(for 4 people)

Ravioli:
200 g of fresh egg pasta
500 g of peppers
50 g of onion
5 g of tomato purée
Extra virgin olive oil

Bagna cauda:
200 g of salted anchovies
4 garlic cloves
90 g of butter
Milk to taste
4 dl of extra virgin olive oil
pepper to taste

Presentation:
1 or 2 Jerusalem artichokes

Preparation:

Sauté the onion in a little oil.
Add the peppers cut into large squares and then the  tomato puree.
Cook over low heat.
Blend and sieve to obtain a fairly thick puree.
Put in the fridge.
Roll out the pastry and package fresh ravioli.

Presentation:

Peel the Jerusalem artichokes, slice them finely like straw. Remove the starch, dry, put in the semolina flour. Bring seed oil at the optimum temperature for frying them.
Drain when still white.
Spread the sauce on the bottom of an individual dish, place 5 ravioli and finish with the fried artichokes.