Step 1

Fill a large pot with water about 3/4 of the way. Bring the water to a boil and season with kosher salt. Add the ravioli and frozen peas to the boiling water. Follow the ravioli package instructions for cooking time (mine only took 5 minutes total). Reserve about 1 cup of the pasta cooking water before draining.

Step 2

In a large bowl, combine the basil pesto and heavy cream, stir to mix well.

Step 3

Add the cooked ravioli and peas to the pesto mixture. Add a little of the pasta cooking water (about ¼ cup to start), and a good drizzle of extra virgin olive oil. Toss to combine.

Step 4

Taste and adjust seasoning or add more pesto to your liking. Finish with a sprinkle of red pepper flakes or Aleppo Pepper. Serve immediately.