Step 1

Bring a large pot of salted water to a boil over high heat.

Step 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.

Step 3

Add the ravioletti to the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.

Step 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.

Step 5

Top with the basil and the remaining 1/4 cup Parmesan before serving.