3tbsp sun-dried tomato pesto I used Scala brand or Delallo in the US
1clove garlicminced
3-4fresh basil leavessliced
125ml/1/2 cuplight/single cream20% fat content for US readers
125ml/1/2cupreserved pasta water
saltto taste
pepperto taste
Parmesan cheese to serve
Instructions
Cook the ravioli according to package directions.
Start the sauce immediately after you add the ravioli to the boiling water. Add sun-dried tomato pesto and garlic to a frying pan over low heat, stir, then add sliced basil leaves and cream, let it simmer for 1-2 minutes.
When the ravioli is cooked, drain but reserve ½ cup of water. Add the ravioli with half of the water directly to the pan with the sauce. Toss to combine and season with salt and pepper to taste. Add the rest of the water only if the sauce is too dry. Serve with freshly grated Parmesan cheese.