Begin by emptying a bag of sun-dried tomatoes into a small bowl and covering them with half of the water. Allow the tomatoes to soak for 15-20 minutes, and then blend the mixture until a smooth paste forms. Add the rest of the water and blend again, then set aside.
Next, strain the jarred sun-dried tomatoes and reserve the separated oil. Add 2 tablespoons of the oil to a medium sauté pan over medium heat. Add garlic and crushed red pepper and cook for 1 minute. Then add the tomato paste and cook for an additional 2 mins.
Add the blended tomato mixture to the pan, seasoning with salt and pepper, and stir. Then add the wine and half of the cream. Lower the heat and cook with the lid on for 20 mins. Remove the lid and turn off the heat. Add the remaining cream and fresh basil, and stir. Set the sauce aside.
Add ravioli with a pinch of salt to boiling water. Gently stir the ravioli when the water resumes boiling. Simmer 6-8 mins. After draining, toss the ravioli in the remaining oil from the tomatoes.
To serve, plate the ravioli and top with the tomato sauce. Add fresh chopped parsley as a garnish. For an optional additional garnish, bake thin slices of prosciutto in a 400° oven until crispy and crumble over the ravioli.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.