Ingredients:

  • 2 tbsp Unsalted butter
  • 1 tbsp Extra virgin olive oil
  • 2 Cloves garlic, microplaned or finely minced
  • 1 Small shallot, minced (approx. 2 tbsp)
  • 3 tbsp Double-concentrated tomato paste
  • 1/2 cup Heavy cream
  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Sea salt
  • 1/2 cup Starchy pasta water
  • 1/4 cup Freshly grated Parmesan Reggiano
  • 5-6 Large basil leaves, chiffonade
  • 18-20 oz Fresh or frozen ravioli

Instructions:

  1. Bring a large pot of heavily salted water to a boil and cook ravioli according to package directions. Reserve 1/2 cup of starchy pasta water just before draining.
  2. In a 12-inch skillet over medium-low heat, melt the unsalted butter and olive oil. Add the minced shallots and garlic, sautéing for 2 minutes until translucent and fragrant without browning.
  3. Increase heat to medium. Stir in the tomato paste and red pepper flakes. Fry the paste for 3 minutes, stirring constantly, until it deepens from bright red to a dark mahogany color.
  4. Lower the heat to low. Slowly whisk in the room-temperature heavy cream to create a smooth, pink base.
  5. Whisk in the reserved starchy pasta water to emulsify the sauce. Add the Parmesan Reggiano and fresh basil. Toss the cooked ravioli gently in the sauce until coated and velvety.