If using fresh pasta dough, after letting it rest for 1 hour, roll it to sheets no thicker than a nickel using a pasta roller. I roll my dough to the 5th setting. Lay sheets out flat on a floured surface. 

To make the filling, saute half of the minced garlic over medium-high heat in 1 tbsp. olive oil until fragrant. Add beans, sun-dried tomatoes, and saute for additional 3-4 minutes. Season with salt and pepper. Remove from heat and add ½ cup of parmesan cheese. Mix and mash beans slightly to bind slightly together. Once slightly cool, mix in 2 tbsp. fresh basil. 

To assemble ravioli, brush wonton wrappers, or pasta sheets with egg. Drop heaping teaspoons of filling into each wrapper or about 1 inch apart on the pasta sheets. Cover each wonton or pasta sheet with another wonton or pasta sheet while pressing out the air and sealing tightly. If using pasta dough, cut the sheet into individual ravioli with a knife or pizza cutter. Ensure edges are sealed or crimped. At this point, you can freeze ravioli on a baking sheet in a single layer for 30-60 minutes. Then transfer frozen ravioli into a ziplock bag or container stored in the freezer for up to 6 months. 

Fill a large pot with salted water and bring to a boil over high heat. Add ravioli and cook for 4-6 minutes or until they float (cook slightly longer if cooking from frozen). Drain well. 

To make the sauce, heat remaining tablespoon of olive oil and butter in a skillet over medium-high heat. Add remaining garlic and crushed red pepper flakes and cook until fragrant. Add in tomato paste and cook for an additional 2 minutes. Stir in vegetable stock and simmer for a minute longer. Add in remaining parmesan cheese. Season with salt and pepper. Toss ravioli in sauce. Top with remaining fresh basil and more red pepper flake if desired.