Fill a medium pot (or large pot for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Halve, pit, and medium dice the nectarine(s). Roughly chop the peppers. Roughly chop the parsley leaves and stems. Roughly chop the pistachios. In a large bowl, whisk together the vinegar and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings); season with salt and pepper.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the cooked pancetta, tomato sauce (carefully, as the liquid may splatter), as much of the chile paste as you'd like and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat.

Meanwhile, add the ravioli to the pot of boiling water. Cook 3 to 5 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Drain thoroughly and return to the pot.

To the pot of cooked ravioli, add the butter, cream (shaking the packet before opening), and sauce. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the ravioli are thoroughly coated. Turn off the heat.

To the bowl of dressing, add the diced nectarine(s), chopped peppers, and arugula. Season with salt and pepper; toss to coat. Serve the finished ravioli with the salad on the side. Garnish the ravioli with the chopped parsley and parmesan. Garnish the salad with the chopped pistachios. Enjoy!