For the Fried Ravioli:
Heat about 3 tablespoons EVOO in a large, nonstick skillet over medium heat. Fry the ravioli until golden on each side, 1-2 minutes total. Remove them to a paper-towel lined plate and season with some salt.
Serve with some spicy tomato sauce and pesto to dip!
For the Basil Almond Pesto:
In the bowl of a food processor, combine the almonds, basil, garlic, hot pepper flakes, some salt and pepper, Parmigiano-Reggiano. Process into a smooth paste while drizzling in the EVOO until it reaches the consistency you desire. Reserve.
For the Spicy Tomato Sauce:
For sauce, heat a medium saucepot or Dutch oven over medium-high heat. Add EVOO, 2 turns of the pan. When oil is hot, add onions, chili pepper, garlic, salt and pepper. Cook until soft. Add crushed tomatoes and basil. Simmer over low heat to thicken a little and combine flavors.