Ravioli with cheese in pink sauce

Ingredients:

• 3 tbsp. l. olive oil
• 2 cloves garlic, peeled and crushed
• 2 shallots, chopped
• 0.5 tsp coarse salt
• 0.5 tsp chili pepper flakes
• 1 package (370 g) of cheese ravioletti
• 0.5 cups dry white wine, such as Pinot Grigio
• 1 cup tomato puree
• 1/3 cup heavy cream, room temperature
• 1 tbsp. freshly grated parmesan
• 0.5 cup fresh basil, chopped

Preparation:

1. Bring a large saucepan of water to a boil over high heat. Add the ravioli and cook for 7 minutes, or 2 minutes less than the package directions.
2. Meanwhile, heat a large skillet over medium-low heat. Add the olive oil, garlic, shallot, and salt. Cook, stirring frequently, until the shallots begin to darken, 5-6 minutes. Add the chili flakes and cook for another 2 minutes.
3. Meanwhile, pour the wine into the pan with the onions and reduce by half, about 2 minutes. Add the tomato puree and cream and simmer for 5 minutes, stirring occasionally. Using a slotted spoon, remove the ravioli from the water and transfer them directly to the pan. Sprinkle with 3/4 cup of Parmesan cheese and toss to combine.
4. Sprinkle with basil and the remaining 1/4 cup Parmesan and serve.