5-Minute Sauce

Author: Julia Frey of Vikalinka.

Ingredients

3 tbsp	45 ml	sun-dried tomato pesto (Scala brand or Delallo in the US)
1 clove		garlic, minced
3-4 leaves		fresh basil leaves, sliced
125 ml		light/single cream
125 ml		reserved pasta water
to taste		salt
to taste		pepper
to serve		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.