5 frozen cheese ravioli
1 teaspoon extra-virgin olive oil
1 clove garlic, finely minced
¼ 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
Place ravioli in boiling water; cook according to package directions, about 3 to 4 minutes. Drain well.
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.
Remove pan from heat and swirl the butter into the skillet 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.
Cook’s note: Recipe can be easily multiplied for more servings.
@Recipe nutrition:Nutrition values per serving: 478 calories (60 percent from fat), 32 g fat (12 g saturated), 34 g carbohydrates, 3 g fiber, 11 g protein, 65 mg cholesterol, 802 mg sodium.