Ravioli with Tomatoes and Olives

I found this on the Betty Crocker site and right away I had to make it!

 I loved it when I made it and found it to be a satisfying meal that tastes good and is really easy to make!

That is what this meal is something just a little different than the normal ravioli dinner.

Give it a try and make a nice toss salad to go with it and I think you will agree this has to go on the will make it again list!

Here is the recipe for this wonderful dinner!

Ravioli with Tomatoes and Olives

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 (if you just have the regular tomatoes in the can just add about a quarter of a teas. Of each of the spices and garlic)

¼   cup sliced ripe olives (that’s green olives)

2   tablespoons shredded Parmesan cheese

1   tablespoon basil

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.

I will admit I added some capers and red wine. That's not part of the recipe that was just my choice. It was good with these additions.