Ravioli with Tomatoes and Olives

By ccavaletti

Ingredients

• 1 family sized refrigerated cheese filled ravioli
• 1 small onion, diced
• 2 - 14-1/2 oz cans diced tomatoes with olive oil, basil, garlic and spices, undrained
• 1/2 c sliced ripe olives
• 2 Tbsp shredded fresh Asiago or Parmesan cheese
• 2 Tbsp chopped fresh parsley

Preparation

Step 1

Cook ravioli as directed on package.

Meanwhile, cook onion in a little olive oil over medium heat for 3-4 minutes or until tender. Stir in tomatoes and olives. Cook and stir 3-5 minutes or until thoroughly heated.

Drain ravioli; add to mixture in skillet. Cook 3-5 minutes or until sauce is desired consistency.

Sprinkle with cheese and parsley.

* Can serve with Italian sausage or meatballs if desired.