This sauce is great for ravioli, and even greater if you can get your hands on pumpkin stuffed ravioli, or make them yourself.
You need a lot of peppers to make the sauce. The following should serve four.
6 to 8 sweet red peppers
6 to 8 yellow peppers
a couple of shallots (chopped fine)
two garlic cloves (crushed)
2 tablespoons olive oil
1/2 cup sweet wine like Madeira
1/2 cup stock (preferably chicken, but vegetable is ok, too)
1/4 cup each chopped oregano leaves and chopped parsley
3/4 cup freshly grated reggiano
have some sugar and white vinegar nearby
ravioli for four
Slice each pepper in half and throw away the stems and seeds
Place peppers on a grill and bake in a convection oven at 350 degrees for about 35 minutes
Saute the shallots in olive oil for a minute and then add the garlic and saute another minute
add the wine until it cooks down to about half
Take the baked peppers out of the oven and peel off the skins, which should have blistered
Slice the peppers and then add the red ones plus half the volume of stuff in the saute pan into a blender; blend until smooth; if you need to, add a little stock while blending.
Place the blended red peppers, et al, into a saute pan and put it on low heat
Repeat the above procedure for the yellow peppers and place them into a separate sauce pan
Add half the stock and half the oregano to each pan and stir
Mix about a teaspoon of sugar and white vinegar together and add half to each pan, stir and taste; you are looking to augment the sweetness of the peppers and also for an acidic balance offset; do it to taste, but it shouldn't take more than two teaspoons of sugar for each (the red are usually naturally sweeter than the yellow peppers).
Boil water for the ravioli
While you wait, stir each pepper sauce regularly
Just before the ravioli cook, add half the reggiano to each pepper sauce and stir, then turn off the flame
Either serve some red pepper sauce on one side of the plate and yellow pepper sauce on the other side of the plate, topped with some parsley and with ravioli in the center of the plate, or serve each sauce in a sauce bowl, topped with parseley, and have people ladle their own sauce over the ravioli.
NOTE: the reggiano should thicken the sauce; if you need more cheese for that, add a little more.
Now, what did I forget?
The basil, of course. Add some basil leaves on the plate, on top of the ravioli...