In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, celery, bell peppers, and garlic. Saute for 1 minute. Stir in the tomatoes, olives, basil, oregano, thyme, salt, crushed red pepper, and black pepper. Saute for 1 minute. Add the wine and stock and bring to a boil. Stir in the green onions and cook over high heat for 12 minutes. Mount in the butter. Reseason if needed. Spoon a small amount of the sauce in the center of a swallow bowl. Lay two ravioli on top of the sauce. Garnish with the green onions, brunoise peppers, and grated Parmigiano-Reggiano cheese.
Yield: 4 servings.