Open ravioli with pepperonata, pesto and soft goats' cheese

Method

1. First make the pepperonata: fry the onion gently in the olive oil until soft and translucent. Add the peppers, garlic and fennel seeds and cook for 1 more min. Cover the pan and let them cook down gently in their own juices for 5 mins.
2. Add the remaining ingredients and a small glass of water. Bring up to the boil and simmer gently for half an hour, uncovered, stirring occasionally. If the mixture dries out too quickly, threatening to burn, just stir in a little more water and then leave it to bubble away gently. The long cooking time really develops the flavours, so don't try to rush it. By the time it is done the mixture should be thick and intensely flavoured. Taste and adjust the seasoning. If not using immediately, allow to cool and store, covered with clingfilm, in the fridge for up to 2 days. Reheat when needed.
3. Shortly before serving, bring a large pan of salted water to a rolling boil. Cut the sheets of lasagne in half then drop into the water. Cook for 2 mins or according to packet instructions, until just al dente.
4. Meanwhile, reheat the pepperonata if necessary. Drain the pasta, spread a small spoonful of pepperonata on each plate, top with a square of lasagne. Pile a large spoonful of pepperonata on that, then another square of lasagne. Repeat. Now spoon the last of the pepperonata over that, top with a scoop of goats' cheese and top with the pesto over each dish. Serve immediately.

By Anna Penniceard