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1
Chop the onion and garlic.
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2
Heat a large skillet over medium heat with 1 tablespoon of olive oil.
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3
On another burner over high heat, start heating a large pot with enough water to cook the ravioli.
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4
When the skillet is hot, add the onions, a pinch of salt, and the sugar.
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5
Cover and stir periodically while waiting for the water to boil.
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6
The goal is to get the onions really soft but not to overly brown them.
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7
If the onions start to brown too much, reduce the heat a little and add a little water to the skillet.
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8
When the water comes to a rapid boil, add a good amount of salt to the water.
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9
Add the ravioli and stir.
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10
Cook the ravioli per the instructions on the package.
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11
Dont forget to stir the onions now and then.
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12
While the onions are softening and the ravioli is cooking, add the pesto, pimentos, olive oil, lemon juice, and a little salt and pepper to a medium bowl.
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13
Stir to combine.
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14
Two minutes before the pasta is done, add the garlic to the onions and cook for 1 minute.
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15
Stir to combine (leave uncovered for the remaining cooking time).
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16
After one minute, stir in the pesto mixture and stir to combine.
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17
Cook for about a minute to warm the pesto mixture.
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18
Use a spider or strainer to remove the ravioli from the water and add it immediately into the skillet with the pesto.
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19
Its OK if some water gets in the skillet.
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20
In fact, thats a good thing.
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21
If desired, add some salt and pepper to the ravioli, then gently fold the pesto over the ravioli and immediately take the skillet off the heat.
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22
Sprinkle a good amount of parmesan into the ravioli and stir.
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23
Spoon some ravioli onto a serving plate and top with more parmesan.
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24
Serve with garlic bread.
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25
For an alternative preparation, check out the related blog post.
