Drain the ricotta of any excess liquid and place it in a bowl. Use a spoon to gradually work in the parmesan cheese, roughly-chopped olives, salt and pepper. Separate the egg yolks from the whites and add the yolks and flour to the ricotta mixture. Whisk the egg whites until stiff and fold in gently. Grease tartlet trays with butter and coat them in breadcrumbs, pour in the ricotta mixture and stand the tartlet trays in a baking tin containing a couple of centimetres of water so the tartlets will cook in bain-marie. Preheat the oven to 180°C and bake the tartlets for 30/40 minutes, until they rise. In the meantime skin the red pepper with a potato peeler, remove the seeds and cut into thin strips. Fry gently until soft with a drizzle of olive oil. Add salt and pepper. Purée to a fairly dense cream. Turn the tartlets out onto a dish and serve with the pepper sauce.