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

SAUCE: Start with the sauce while the ravioli is boiling. Add 1 tablespoon of butter to a large saute pan set over medium heat. Be sure to place the remaining 3 tablespoons of butter back in the refrigerator for now. Once it melts, add the garlic and cook for 30 seconds or until fragrant. Add the flour and whisk. Allow the flour to cook for 30 seconds, then slowly drizzle in the chicken broth with one hand, while you continue to whisk with the other hand. Allow the sauce to come to a simmer, before adding the capers, brine, and lemon juice. 

FINISH: Lower heat to low and let the sauce simmer for 1 minute. Cut the remaining butter into 3 and add them in and allow them to melt slowly as you stir. This will help thicken the sauce a little. Add the cooked ravioli into the skillet. The sauce should thicken significantly once the ravioli sits for a minute or so. Top with chopped parsley and/or red pepper flakes, and serve immediately!