Ingredients
1 20- ounce package refrigerated ravioli pasta I used four-cheese ravioli
Kosher salt
2 cups frozen peas
½ cup basil pesto, homemade or quality store-bought, more to your liking
¼ to ⅓ cup half and half or heavy cream
Extra virgin olive oil, just a drizzle to help the sauce. I used our Italian Nocellara EVOO
Red pepper flakes or Aleppo Pepper to taste, optional
Directions
1
Fill a large pot with water about ¾ of the way. Bring the water to a boil and season with kosher salt. Add the ravioli and frozen peas to the boiling water. Follow the ravioli package instructions for cooking time (mine only took 5 minutes total). Reserve about 1 cup of the pasta cooking water before draining.
2
In a large bowl, combine the basil pesto and heavy cream, stir to mix well.
3
Add the cooked ravioli and peas to the pesto mixture. Add a little of the pasta cooking water (about ¼ cup to start), and a good drizzle of extra virgin olive oil. Toss to combine.
4
Taste and adjust seasoning or add more pesto to your liking. Finish with a sprinkle of red pepper flakes or Aleppo Pepper. Serve immediately.