Ingredients

• 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

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Instructions

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