Preparation

Heat the olive oil in a large skillet over medium heat. Add the anchovies (if using), olives and capers and sauté, stirring occasionally, until the anchovies disintegrate or the capers lose some of their liquid, 3 – 4 minutes. Add the Marinara to the pan and bring to a simmer.

In the meantime, prepare the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the Ravioli to the skillet and gently toss to coat, adding cooking water to the pan a little at a time to achieve a sauce-like consistency if needed.

Divide among plates and finish with a drizzle of extra virgin olive oil and the red pepper flakes.

*This recipe can also be made with Giovanni Rana Mozzarella Cheese Ravioli