• Bring a large pot of water to a boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than the package directions, drain, and set aside.
  20 ounces ravioli

For the sauce

• Start making the sauce while the ravioli is boiling. Add 1 tablespoon of butter to a large saute pan set over medium heat. Once it melts, add the shallot and cook for 1 minute. Next, add the garlic and cook for 30 seconds or until fragrant. Add the flour, whisk, and cook for 1 minute. Slowly add the chicken broth and wine while continuing to whisk. Allow the sauce to simmer and thicken for 4 to 5 minutes. Add the capers, brine, and lemon juice.
  2 tablespoons butter, 1 small shallot, 2 cloves garlic, 2 teaspoons all-purpose flour, ½ cup vegetable stock, 3 tablespoons capers , 1 tablespoon lemon juice, ½ cup white wine

Finish

• Lower the heat to low and let the sauce simmer for 1 minute. Add the remaining 1 tablespoon of butter to the sauce. Add the cooked ravioli to the skillet. The sauce will thicken once the ravioli sits for a minute or so. To serve top with chopped parsley and grated Parmesan. Serve immediately!
  chopped parsley + grated parmesan for topping