Bring a large pot of slightly salted water to a boil. Cook ravioli in boiling water for 5-7 minutes, or until done. Drain and set aside.
Heat heavy cream and water in a small, heavy saucepan over medium heat until hot but not boiling. Add butter, pesto sauce, garlic powder and salt stir to combine. Reduce heat and continue to cook about 5 more minutes over low heat. Stir in ½ cup parmesan cheese until melted.
Combine the cooked ravioli with the sauce and toss to combine in a large sauté pan.
Serve family style or a large platter and garnish with roasted red peppers.
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