Start to finish, this Italian skillet supper takes just 25 minutes.
Ravioli with Tomatoes and Olives
- Prep Time 25 min
- Total 25 min
- Servings 2
- 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
Instructions
-
Step1Cook ravioli as directed on package; drain.
-
Step2Meanwhile, 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.
-
Step3Gently stir in cooked ravioli. Cook 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle individual servings with cheese and basil.
Nutrition
340
Calories
15g
Total Fat
19g
Protein
34g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 3/4 Cups
- Calories
- 340
- Calories from Fat
- 130
- Total Fat
- 15g
- 22%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 135mg
- 44%
- Sodium
- 1610mg
- 67%
- Potassium
- 630mg
- 18%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 8g
- Protein
- 19g
% 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
2Tips from the Betty Crocker Kitchens
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