- 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
- 125ml/1/2cup reserved pasta water
- salt to taste
- pepper to taste
- Parmesan cheese to serve
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 1/2 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.
Calories: 111kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 116mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg