2 oranges
4 oz. quartered black olives
3/4 c. olive oil
1 sm. red onion, chopped
2 tbsp. fresh chopped parsley
Salt and pepper
1 lb. Butoni cheese ravioli
3 tbsp. fresh grated Parmesan cheese

Peel and section the oranges, saving only the sectioned pulp. Blend the orange sections with the olives. Place in serving dish. Blend in the oil, onion, 1 tablespoon parsley, salt and pepper. Set aside.

Cook the ravioli according to package directions. Drain ravioli and place in the dish with the orange and olive mixture. Blend well. Garnish with Parmesan cheese. Add 1 1/2 tablespoons salt to 4 quarts of boiling water. Place frozen ravioli gently into boiling water. Stir constantly until ravioli rice to surface. (The ravioli will stick to the bottom and break, if not stirred).

Allow to simmer gently for 16 minutes uncovered or to desired tenderness. Gently drain and serve with your favorite Butoni sauce or with butter and Parmesan cheese.