Saucy Ravioli (Readyin 15 Minutes)

Blend the roasted red bell pepper, garlic, sun‑dried tomatoes, milk, smoked paprika powder, and lemon juice in a blender until smooth; season with salt and black pepper to taste.

Bring a pot of salted water to a boil, add the caprese ravioli, and cook according to the package directions (2–3 minutes). Reserve about one cup of the pasta cooking water, then drain the ravioli.

Warm the blended sauce over low heat, add the cooked ravioli, and gently toss. If the sauce is too thick, add reserved pasta water a little at a time until the sauce coats the ravioli evenly. Heat for an additional 1–2 minutes.

Divide the sauced ravioli between two plates, garnish with fresh basil leaves, a sprinkle of black pepper, and drizzle with chili oil.