Frozen Ravioli - Cooking Like Kate

Cook 16-20 ounces of frozen ravioli according to the package instructions.
16-20 oz frozen ravioli
In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, but be careful not to let it brown.
2 cloves garlic, 2 tbsp unsalted butter
Pour in the white wine and chicken or vegetable broth, red pepper flakes, grated cheese, and capers. Stir to combine. Allow the mixture to simmer for about 5-7 minutes, reducing it slightly.
1/2 cup dry white wine, 1/4 cup chicken or vegetable broth, 1/4 cup capers, 1/4 tsp red pepper flakes, 1/4 cup freshly grated cheese
Turn heat off and add lemon juice and lemon zest to the sauce. Stir well.
2 tbsp lemon juice, Zest of 1 lemon
Season the sauce with salt and pepper to taste. Just before serving, stir in the chopped fresh parsley for a burst of green freshness.
1 tbsp chopped fresh parsley, Salt and pepper to taste
Pour the lemony wine sauce over your cooked frozen ravioli and toss gently to coat.