Ravioli Italiani

Chop the onion and garlic. Heat a large skillet over medium heat with 1 tablespoon of olive oil. On another burner over high heat, start heating a large pot with enough water to cook the ravioli.

When the skillet is hot, add the onions, a pinch of salt, and the sugar. Cover and stir periodically while waiting for the water to boil. The goal is to get the onions really soft but not to overly brown them. If the onions start to brown too much, reduce the heat a little and add a little water to the skillet.

When the water comes to a rapid boil, add a good amount of salt to the water. Add the ravioli and stir. Cook the ravioli per the instructions on the package. Don’t forget to stir the onions now and then.

While the onions are softening and the ravioli is cooking, add the pesto, pimentos, olive oil, lemon juice, and a little salt and pepper to a medium bowl. Stir to combine.

Two minutes before the pasta is done, add the garlic to the onions and cook for 1 minute. Stir to combine (leave uncovered for the remaining cooking time). After one minute, stir in the pesto mixture and stir to combine. Cook for about a minute to warm the pesto mixture.

Use a spider or strainer to remove the ravioli from the water and add it immediately into the skillet with the pesto. It’s OK if some water gets in the skillet. In fact, that’s a good thing. If desired, add some salt and pepper to the ravioli, then gently fold the pesto over the ravioli and immediately take the skillet off the heat. Sprinkle a good amount of parmesan into the ravioli and stir.

Spoon some ravioli onto a serving plate and top with more parmesan. Serve with garlic bread.

For an alternative preparation, check out the related blog post.