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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10-oz. package frozen peas (about 2 cups)
cup (lightly packed) basil leaves, plus more torn for serving
cup finely grated Parmesan, plus more for serving
Tbsp. unsalted butter, divided
oz. fresh or frozen ravioli
cup coarsely chopped raw pistachios or walnuts
tsp. Aleppo-style pepper
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.
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.
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.
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.
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.