Clean and wash spring onions and cut into fine rings. Peppers clean, seed, wash and cut into strips. Cut ham into cubes. Brush a pan with oil. Spread ravioli, paprika, ham and spring onions in it. Whisk eggs and crème fraîche, season with salt and pepper. Pour egg-cream over the ravioli.
Sprinkle with cheese. Leave to set in the closed pan over medium heat. In the meantime, pluck parsley leaves from the stalk. Wash the leaves, dab dry and chop finely. Lift out the omelette and cut into pieces. Sprinkle with parsley and serve garnished with a chilli pepper