CHEESE RAVIOLETTI IN PINK SAUCE

Cheese Ravioletti in Pink Sauce image

Provided by Giada De Laurentiis

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

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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

Steps:

Bring a large pot of salted water to a boil over high heat.
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.
Add the ravioletti to the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.
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.
Top with the basil and the remaining 1/4 cup Parmesan before serving.