Store-bought ravioli is a weeknight lifesaver—tender dough girding plump bellies of cheese, on the table in less than 10 minutes. Pair it with a flavorful sauce and it feels less like a freezer-dive desperation meal and more like something worthy of a round of applause (that’s where “weeknight fancy” comes in). This sauce feels like a small miracle: just blanched peas blended with basil and Parmesan until creamy, fresh, and vegetal. The chile-spiced buttered nuts bring the crunch (and heat) that take the dish to the next level.
Ravioli comes in various-size packages, usually ranging from 8–10 oz. A little more or a little less pasta won’t harm this recipe, so pick up two packages of whichever brand and variation—spinach, cheese, mushroom—you prefer. —Sarah Jampel
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