Heat a splash of olive oil in a large pot over medium heat. Sauté the diced onion until translucent (about 5 minutes), then add minced garlic and cook for an additional minute until fragrant.

Blend roasted red peppers with 2 cups of vegetable broth until smooth.

Pour the blended mixture into the pot with sautéed onions and garlic, stirring to combine. Bring to a gentle simmer.

Add ravioli to the pot and cook according to package instructions (usually about 4-5 minutes) until al dente.

Reduce heat and stir in heavy cream. Season with salt and pepper to taste.

Serve hot, garnished with fresh basil or parsley if desired.