Name: Weeknight-Fancy Ravioli With Creamy Peas
Yield: 2–4 servings
Ingredients: Kosher salt; 1 10-oz. package frozen peas (about 2 cups); 1 cup (lightly packed) basil leaves, plus more torn for serving; ½ cup finely grated Parmesan, plus more for serving; 4 Tbsp. unsalted butter, divided; 16–20 oz. fresh or frozen ravioli; ¼ cup coarsely chopped raw pistachios or walnuts; 1 tsp. Aleppo-style pepper; ½ lemon

Gridded plate of cheese ravioli covered in green pea sauce pistachios and basil atop pale yellow tiles.

Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca

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