Start to finish, this Italian skillet supper takes just 25 minutes.
package (9 oz) refrigerated cheese-filled ravioli
small onion, cut into thin wedges
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
cup sliced ripe olives
tablespoons shredded Parmesan cheese
tablespoon chopped fresh basil
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.
Any flavor of refrigerated ravioli is tasty in this recipe. Enjoy a tossed green salad with the pasta.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 3/4 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.