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Ravioli with Tomatoes and Olives

Updated Jun 13, 2010
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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
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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

  • Step 
    1
    Cook ravioli as directed on package; drain.
  • Step 
    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.
  • Step 
    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

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

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