Creamy Parmesan Tomato Ravioli (Print Version)

# Ingredients:

01 - 2 tablespoons butter
02 - 3 cloves garlic, finely minced
03 - 1 tablespoon tomato paste
04 - 1/2 teaspoon red pepper flakes
05 - 1/2 cup chicken broth
06 - 1/2 cup heavy cream
07 - 1/2 cup parmigiano reggiano, grated
08 - 5 leaves fresh basil, chopped
09 - Sea salt, to taste
10 - Black pepper, to taste
11 - 1 (20 ounce) package refrigerated ravioli, prepared according to package directions

# Instructions:

01 - Heat butter over medium heat in a large skillet. Add minced garlic and sauté until garlic becomes lightly golden and fragrant.
02 - Add tomato paste and red pepper flakes and stir together for another minute.
03 - Add chicken broth and stir until combined, bringing to a simmer. Add heavy cream and stir until smooth.
04 - Add grated parmigiano reggiano, sea salt, and black pepper, to taste. Stir until well combined.
05 - Remove from heat and add chopped fresh basil, stirring until well combined.
06 - Gently toss with prepared ravioli and serve immediately.

# Notes:

01 - Heavy cream is recommended over milk or half-and-half to avoid curdling and ensure a rich consistency.
02 - Season at all stages of cooking to achieve a balanced flavor without acidic overtones.
03 - Tomato paste creates a creamier texture compared to canned San Marzano tomatoes, which need to simmer and reduce before thickening.

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