RAVIOLI WITH TOMATOES & OLIVES

By curly

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

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.