5 minute Cheese Ravioli Sauce
5 frozen cheese ravioli
1 teaspoon extra-virgin olive oil
1 clove garlic, finely minced
1/4 cup sun-dried tomatoes packed in oil, pressed well to remove excess oil
2 tablespoons pitted kalamata olives
2 tablespoons dry white wine
1 tablespoon butter
Fresh shaved Parmesan, optional for serving
1. Place ravioli in already-boiling water, cook according to package directions, about 3 to 4 minutes. Drain well.
2. Meanwhile, heat oil in a small skillet over medium heat. Add garlic, sun-dried tomatoes, olives and wine. Cook for 1 minute to heat through.
3. Remove pan from heat and swirl the butter to just melt. (Be careful not to overheat or butter will separate and become oily.) Serve immediately over drained ravioli. Top with Parmesan if desired.