- Over medium high heat, add oil to sauté pan.
- Add garlic, capers, and olive to the pan. Sauté until aromatic and add topper.
- Add ravioli and pasta water, reduce liquid by 1/2and finish sauce with butter, herbs and Salt and pepper to taste.
- Remove from heat and toss in parmesan.
- 10 cheese ravioli
- 2 garlic, clove(s), minced
- 1 tsp capers
- 10 olive(s), mixed, green and Kalamata
- 2 tbsp Magellan® Sun Dried Tomatoes
- parsley, to taste
- basil, to taste
- cheese, Parmesan , to taste
- oil, olive, as needed
- 4 oz water, pasta
- 2 tbsp butter