Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Shallot, finely minced
  • 3 cloves Garlic, thinly sliced
  • 3 tbsp Double-concentrated Tomato Paste
  • 1/2 cup Dry White Wine
  • 3/4 cup Heavy Cream
  • 1/2 cup Reserved Pasta Water
  • 1/2 cup Freshly Grated Parmigiano-Reggiano
  • 2 tbsp Cold Unsalted Butter, cubed
  • 1/4 cup Fresh Basil, chiffonade
  • 1/2 tsp Crushed Red Pepper Flakes

Instructions:

  1. Heat the extra virgin olive oil in a large skillet over medium heat. Add the minced shallots and sauté until translucent, approximately 2 minutes. Add the garlic and red pepper flakes, cooking for another 60 seconds until fragrant.
  2. Push the aromatics to the side of the pan and add the tomato paste to the center. Cook for 2-3 minutes, stirring constantly, until the paste caramelizes into a deep mahogany color. Pour in the white wine to deglaze, scraping the bottom of the pan to release the fond.
  3. Reduce heat to low. Whisk in the heavy cream and a splash of the reserved starchy pasta water. Bring to a gentle simmer and stir until the sauce is uniform and thick enough to coat the back of a spoon.
  4. Add cooked ravioli directly into the skillet and toss gently to coat. Remove from heat. Add the cold butter cubes and Parmigiano-Reggiano, stirring vigorously to emulsify the fats into a glossy, professional finish. Garnish with fresh basil.