Bring 4 quarts of water to a boil in a large pot. Add the unpeeled garlic cloves and cook for 1 minute. Using a slotted spoon, fish out the garlic and rinse under cold water to stop cooking. Peel and mince garlic.

In the same water, cook ravioli as per package instructions. Reserve ½cup cooking water, then drain ravioli and return to pot.

Drain the roasted peppers and pat them dry on paper towels.

In a food processor, pulse garlic, red peppers, basil, parmesan and pistachios until finely ground, scraping down bowl as needed.

With the processor running, slowly add oil until incorporated. Season with salt and pepper to taste.

Add 1 cup pesto to ravioli and gently toss to combine, adding 1tablespoon cooking water at a time, as needed, to adjust consistency.