RAVIOLI WITH TOMATOES & OLIVES
By curly
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Ingredients
- 1 package (9 oz) refrigerated cheese-filled ravioli
- 1 small onion, cut into thin wedges
- 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
- 1/4 cup sliced ripe olives
- 2 tablespoons shredded Parmesan cheese
- 1 tablespoon chopped fresh basil
Details
Servings 2
Preparation
Step 1
Cook ravioli as directed on package; drain.
Meanwhile, in 8-inch nonstick skillet, cover and cook onion over medium heat 3 to 5 minutes, stirring occasionally, until crisp-tender. Uncover; stir in tomatoes and olives. Cook uncovered 3 to 5 minutes, stirring frequently, until thoroughly heated.
Gently stir in cooked ravioli. Cook 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle individual servings with cheese and basil.
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