Ingredients

• 3 tbsp sun-dried tomato pesto, I used Scala brand or Delallo in the US
• 1 clove garlic, minced
• 3–4 fresh basil leaves, sliced
• 125ml / 1/2 cup light/single cream, 20% fat content for US readers
• 125ml / 1/2 cup reserved pasta water
• Salt to taste
• Pepper to taste
• Parmesan cheese, for serving

Instructions

1. Cook the ravioli according to the package directions.
2. As soon as the ravioli goes into the boiling water, begin preparing the sauce. Place the sun-dried tomato pesto and minced garlic into a frying pan over low heat and stir together. Add the sliced basil and cream, then allow the mixture to gently simmer for 1–2 minutes.
3. Once the ravioli is cooked, drain it, making sure to reserve 1/2 cup of the cooking water. Transfer the ravioli to the pan with the sauce along with half of the reserved pasta water. Toss until the ravioli is evenly coated, then season with salt and pepper to taste. Add the remaining pasta water only if the sauce needs to be loosened. Finish with freshly grated Parmesan cheese before serving.

Notes

• Tomato paste or sun-dried tomato paste can be substituted for the sun-dried tomato pesto. You can also try different pesto varieties, such as basil pesto, Tuscan kale pesto, or spicy red chili pesto, for a different flavor profile.
• If fresh basil isn't available, dried basil works as a suitable alternative.
• Light or single cream creates a lighter sauce, but heavy cream, crème fraîche, or Greek yogurt can also be used. If using crème fraîche or Greek yogurt, keep the heat very low to help prevent the dairy from curdling.
• For the most even coating, add the cooked ravioli directly into the sauce instead of pouring the sauce over the pasta.
• This versatile sauce isn't limited to ravioli—it also pairs well with cooked chicken and other pasta shapes.
• For extra crunch and flavor, top the finished dish with herb and garlic breadcrumbs.

Nutrition