Basil Pesto Ravioli with Aglio e Olio
Ingredients
- 1 box Ripi Basil Pesto Ravioli
- 1/4 cup olive oil
- 6 cloves garlic, thinly sliced
- 1/2 tsp red chili flakes, plus more for garnish
- 1 tbsp chopped parsley
- 1 tbsp pine nuts, toasted
- Fresh basil, for garnish
Instructions
- Boil the ravioli for 3 minutes, remove from the water, and set aside; they will finish cooking in the sauce.
- In a medium pan, combine the olive oil, sliced garlic, chili flakes, and a pinch of salt. Cook over low heat until the garlic is fragrant and begins to turn golden. Add 2–3 tablespoons pasta water and bring to a simmer, stirring frequently, until the sauce begins to thicken.
- Add the ravioli and parsley and stir to coat. Serve immediately with toasted pine nuts, more chili flakes, and basil leaves.
