4 each Roseli® Ravioli
8 oz. Onions
1/4 cup Olive Oil, Extra Virgin
1 Tbsp. Garlic, Finely Minced
1 Tbsp. Anchovy Paste
2 Tbsp. Olives, Black, Greek Kalamata, Pitted and Minced
3 Tbsp. Capers, Drained
1 tsp. Oregano, Dry
Pinch of Salt
Pinch of Pepper
2 Tbsp. Parsley, Fresh, Chopped

Prepare ravioli according to package directions.

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Combine onions, olive oil, garlic, anchovy paste, olives, capers, oregano, salt, pepper and parsley for the Puttanesca Sauce. Serve over ravioli.

Sauce Yields: 2 quarts