RAVIOLI WITH TOMATOES AND OLIVES

Ravioli with Tomatoes and Olives image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 2

Number Of Ingredients 6

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:

Cook ravioli as directed on package; drain.
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.
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 Facts : Calories 340, Carbohydrate 34 g, Cholesterol 135 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 3/4 Cups, Sodium 1610 mg, Sugar 8 g, TransFat 0 g