Begin by boiling a large pot of water over high heat. Once boiling, add ravioli, cooking according to package instructions, usually about 3 to 4 minutes.

While the ravioli is cooking, heat a medium pan over low heat. Add sun-dried tomato pesto and minced garlic, stirring for 1 to 2 minutes until fragrant.

Add sliced basil leaves and light cream to the pan. Simmer gently for 1 to 2 minutes, stirring occasionally until the sauce thickens.

Once ravioli is cooked, reserve ½ cup of pasta water, then drain the rest. Transfer ravioli into the pan with the sauce.

If the sauce is too thick, gradually add reserved pasta water, mixing until the desired creaminess is achieved.

Plate ravioli coated in sauce, finishing with freshly grated Parmesan cheese on top.