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
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Steps
1
Cook ravioli as directed on package; drain.
2
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.
3
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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Any flavor of refrigerated ravioli is tasty in this recipe. Enjoy a tossed green salad with the pasta.
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