Ravioli with Tomatoes and Olives

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

  • prep time 25 min
  • total time 25 min
  • ingredients 6
  • 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
  • 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.
  • 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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