Begin by bringing a large pot of salted water to a rolling boil. Add your ravioli and cook according to the package instructions, typically around 3-5 minutes, or until they float to the top. Reserve about half a cup of pasta water before draining.

While the ravioli cooks, heat a large frying pan over low heat and add the sun-dried tomato pesto along with minced garlic. Sauté for about 1-2 minutes until fragrant, but do not let the garlic brown.

Stir in the fresh basil leaves and light cream into the frying pan. Let it simmer on low heat for 1-2 minutes until the flavors meld and the sauce thickens slightly.

Add the cooked ravioli to the sauce in the pan. Toss carefully to coat each piece. If too thick, add a splash of reserved pasta water to reach desired consistency.

Plate the ravioli and spoon the remaining sauce over the top. Garnish with freshly grated Parmesan cheese and extra basil leaves.