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Ravioli with Tomatoes and Olives

Start to finish, this Italian skillet supper takes just 25 minutes.

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 2

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Any flavor of refrigerated ravioli is tasty in this recipe. Enjoy a tossed green salad with the pasta.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups
Calories
340
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
135mg
135%;
Sodium
1610mg
1610%;
Total Carbohydrate
34g
34%
(Dietary Fiber
4g
4%
  Sugars
8g
8%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
25%;
Calcium
40%;
Iron
20%;
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;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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