Deep Fried Ravioli

Perhaps your new favorite bean dish:

1. for the ravioli dough, sift the flour and combine with 4 eggs, oil, semolina and, salt in a baking bowl and knead until smooth. Shape the dough into a ball, wrap in plastic wrap and refrigerate for at least 1 hour.

For the filling, drain the beans in a sieve. Finely dice the onions, chop the garlic. Quarter and clean the peppers. Place skin side up on a baking sheet and roast under a heated oven broiler for 8-10 min until the skin blisters black. Steam peppers in a freezer bag for 5 min, then remove, skin and cut into 2 cm squares. Pluck basil leaves. Cut tuna fillet into 12 on-the-spot pieces and set aside to cool.

Heat oil in saucepan, sauté onions and garlic over medium heat for 2 min until translucent. Add beans, season with pepper, cayenne, salt, vinegar and sugar. Stir and leave open for 10 min, then blend finely with a hand blender.

For the salad dressing, roast the pine nuts in a frying pan without fat until golden brown, cool, chop finely. Remove the wedge-shaped stem from the tomatoes. Cut the tomatoes into quarters, remove the seeds, finely dice and drain on kitchen roll. Clean chili and cut into small pieces. Pluck basil leaves and chop coarsely. Blend chili, pine nuts, basil and oil with a hand blender and season with pepper, salt and 1 pinch of sugar. Mix with vinegar and

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