Cheese Ravioletti in Pink Sauce

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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3 tablespoons extra-virgin olive oil

2 cloves garlic, peeled and smashed 

2 shallots, chopped

1/2 teaspoon kosher salt 

1/2 teaspoon chile flakes 

One 13-ounce package cheese ravioletti

1/2 cup dry white wine, such as pinot grigio 

1 cup tomato puree, such as Mutti 

1/3 cup heavy cream, room temperature 

1 cup freshly grated Parmesan

1/2 cup fresh basil, chopped


  1. Bring a large pot of salted water to a boil over high heat.
  2. Heat a large skillet over medium-low heat. Add the olive oil, garlic, shallots and salt. Cook, stirring often, until the shallots are beginning to turn golden, 5 to 6 minutes. Add the chile flakes and cook an additional 2 minutes.
  3. Add the ravioletti to the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.
  4. Meanwhile, add the wine to the pan with the shallot mixture and reduce by half, about 2 minutes. Stir in the tomato puree and cream and simmer for 5 minutes, stirring occasionally. Using a slotted spoon or spider, remove the ravioletti from the water and add them straight to the skillet. Before stirring, sprinkle with 3/4 cup of the Parmesan. Stir the ravioletti into the sauce.
  5. Top with the basil and the remaining 1/4 cup Parmesan before serving.

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