5 each Roseli® Ravioli
1 quart Fresh Tomato Sauce
2 cups Sundried Tomatoes, Julienne
1/2 cup Basil Leaf, Fine Chop
1 Tbsp. Garlic, Minced
1/2 cup Parmesan Cheese
1 cup Pine Nuts
1/2 Tbsp. Salt
1/2 Tbsp. Black Pepper
3 Tbsp. Capers

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Prepare ravioli according to package directions.

Combine tomato sauce, sundried tomatoes, basil leaves, garlic, Parmesan Cheese, salt, black pepper and capers to make the Sundried Tomato Pesto. Serve over the ravioli. Sprinkle with parmesan cheese.

Sauce Yields: 6 oz. per serving.