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Ravioli with Tomatoes and Olives

(13)
  3 reviews
  • 25 min prep time
  • 25 min total time
  • 6 ingredients
  • 2 servings
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Start to finish, this Italian skillet supper takes just 25 minutes.

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

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.
  • 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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups
Calories
340
Calories from Fat
130
% Daily Value
Total Fat
15g
22%
Saturated Fat
6g
32%
Trans Fat
0g
0%
Cholesterol
135mg
44%
Sodium
1610mg
67%
Total Carbohydrate
34g
11%
Dietary Fiber
4g
16%
Sugars
8g
8%
Protein
19g
19%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
25%
25%
Calcium
40%
40%
Iron
20%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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