Store-bought ravioli is a weeknight lifesaver—tender dough girding plump bellies of cheese, on the table in less than 10 minutes. Pair it with a flavorful sauce and it feels less like a freezer-dive desperation meal and more like something worthy of a round of applause (that’s where “weeknight fancy” comes in). This sauce feels like a small miracle: just blanched peas blended with basil and Parmesan until creamy, fresh, and vegetal. The chile-spiced buttered nuts bring the crunch (and heat) that take the dish to the next level.
Ravioli comes in various-size packages, usually ranging from 8–10 oz. A little more or a little less pasta won’t harm this recipe, so pick up two packages of whichever brand and variation—spinach, cheese, mushroom—you prefer. —Sarah Jampel
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Ingredients
2–4 servings
Kosher salt
1
10-oz. package frozen peas (about 2 cups)
1
cup (lightly packed) basil leaves, plus more torn for serving
½
cup finely grated Parmesan, plus more for serving
4
Tbsp. unsalted butter, divided
16–20
oz. fresh or frozen ravioli
¼
cup coarsely chopped raw pistachios or walnuts
1
tsp. Aleppo-style pepper
½
lemon
Preparation
Step 1
Place one 10-oz. package frozen peas (about 2 cups) in a fine-mesh sieve and place in a large pot of boiling salted water; cook until peas are tender, about 4 minutes. Add 1 cup (lightly packed) basil leaves and cook until just wilted, about 10 seconds. Lift sieve from water to drain peas and basil and transfer to a blender. (Alternatively, you can skip the sieve and use a spider or slotted spoon to fish out the peas and basil.) Reduce heat to medium-low and keep cooking liquid warm.
Step 2
Add ½ cup finely grated Parmesan, 2 Tbsp. unsalted butter, cut into 4 pieces, and ½ cup cooking liquid to blender and blend, gradually increasing speed to high and adding up to ¼ cup additional cooking liquid as needed, until you have a mostly smooth, fairly loose sauce; season with kosher salt.
Step 3
Return cooking liquid to a boil over medium-high heat. Add 16–20 oz. fresh (or frozen) ravioli and cook, stirring gently to unstick, until tender, about 5 minutes or according to package directions. Drain carefully; reserve pot.
Step 4
Meanwhile, melt remaining 2 Tbsp. unsalted butter in a medium skillet over medium-low heat. Add ¼ cup coarsely chopped raw pistachios or walnuts and cook, stirring often, until butter begins to smell toasty and turn brown, about 5 minutes. Transfer to a small bowl. Add 1 tsp. Aleppo-style pepper, finely grate in zest of ½ lemon, and season lightly with salt; mix well. Slice lemon into wedges.
Step 5
Return cooked ravioli to pot, pour pea sauce over, and stir gently to coat. Using a large spoon, transfer ravioli to plates. Top with more Parmesan and torn basil, then spoon buttered nuts over. Serve with lemon wedges for squeezing over.
