Ravioli with Tomatoes and Olives

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

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Servings 2

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( 13 ) Ratings

13 Ratings

5 Stars 38%

4 Stars

3 Stars 15%

2 Stars 15%

1 Stars 31%

Member Reviews ( 3 )

fdf4efda-65ad-4065-8c78-811fb0780592

ingredients 6
Prep Time 25 min
Total Time 25 min

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

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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

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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; 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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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mrsjns

report Posted Mar. 15, 2010 7:48 AM

Excellent and easy. I used frozen ravioli, so I could keep the main ingredient ready at a moment's notice. The bag is small, and doesn't take much room in the freezer. It was a 13 oz. bag, and there was just enough sauce. I substituted green olives for black, which my husband doesn't like, and it added a snap to the whole. Paired with a spinach salad, and some garlic bread. This was fast and tasty!

buffster

report Posted Feb. 20, 2010 10:45 AM

Very good. Nice fresh taste. DH doesn't like olives in his food, so left them out of his portion. Used can of plain, petite-diced tomatoes and added my own oregano, etc. BTW, I think it's grossly unfair to rate a recipe one has never tried, much less rate it as very poor. Others often rely on these ratings when making the decision to try a recipe. Too much sodium? Just move on and find something that suits your dietary needs or simply modify the recipe. I think most people can read the nutritional info just fine and don't need to have that info directly pointed out.

Looks great!

report Posted Feb. 8, 2010 6:32 PM

About the sodium...omit the garlic and olives. Recipes on this site can be altered according to your dietary needs. Like I'm lactose intolerant, I'm going to use mushroom stuffed ravioli. I can't wait to make this!