Step 1

Preheat the oven to 400 degrees F.

Step 2

Whisk together the heavy cream, pesto, flour, red chile flakes, 1/2 cup warm water and a pinch of salt and pepper in a medium bowl. Set aside.

Step 3

Working on a lightly floured surface, divide the dough in half and roll each half to make a rope about 3/4-inch-thick. Cut each rope in to 4 equal parts. Twist each piece into a knot, making 8 knots.

Step 4

Spray a large oval baking dish or large deep-dish pie pan with nonstick cooking spray. Pour a third of the sauce into the bottom of the dish. Layer with half of the ravioli in a single layer. Top with another third of the sauce, then layer with the remaining ravioli and top with the remaining sauce.

Step 5

Place the knots along the inside edge of the pan, on top of the ravioli. Spray the knots with the cooking spray and sprinkle with garlic salt.

Step 6

Bake until the garlic knots are a rich golden brown and the pasta sauce is bubbly, 40 to 50 minutes. Top with Parmesan and torn basil if using.