Makes about 40 pieces

In a large pot, bring at least 4 quarts of water to a rolling boil. Add the tablespoon salt. Add the ravioli and stir to prevent sticking. Cook until al dente. Drain, pat dry, and let cool.

In a shallow bowl, mix together cream and beaten egg.

In a medium bowl, combine bread crumbs, parsley, the ½ teaspoon salt, and garlic powder.

Dip each ravioli in the cream and egg mixture, then coat well with the bread crumb mixture. Set on a baking sheet lined with waxed paper.

In a large, heavy skillet, heat about ½ inch of oil until hot, about 375°. In small batches, fry the ravioli until golden, about 30 seconds. Place on paper towels to drain.

Before serving, arrange the ravioli in a baking dish. Drizzle with the melted butter and sprinkle with the Parmesan. Bake in a preheated 350° oven until hot and puffy, about 10 minutes.

Make the sauce: Combine the pesto, cream, and butter in a saucepan and bring to a simmer over low heat. Let simmer slowly for about 5 minutes. Before serving, slowly stir in the grated Parmesan. Place sauce in small attractive serving bowl.

To serve, place bowl of sauce in center of serving tray and surround with the toasted ravioli.

Chilies are Hot

They're also mild and sweet, pleasantly peppery, and everywhere in between. There are over a hundred different chilies, each with its own zip and zing. Indispensable in Asian and Latin American cooking, they now enliven many other cuisines with a subversive pungency that is not always easy to identify. Jalapeños are the most widely used and they are considered hot, but not nearly as strong as habaneros, which can be fifty times as fiery. Anchos (dried poblanos, which have an earthy flavor) are aromatic and sweet. Chipotles are dried, smoked jalapeños and are found mostly in sauces.