Ravioli with Tomatoes and Olives

This is one of those recipes that are handy to have in your back pocket because pretty much everything can be on hand all the time and it is a really fast dish to cook. In fact waiting for the water to come to a boil is the thing that takes the longest.

So to have this ready to go I try to keep cheese ravioli on hand, I have been buying the frozen kind lately. For this recipe you can use either the frozen or the refrigerated variety. Both are really good and handy to have around. Canned tomatoes are one of those things I think every cook should keep on hand and if you pick up a couple of cans of the ones that are seasoned (like the Italian style in this recipe) you save yourself some time when it is time to make dinner. Onions and olives are also staples in my kitchen and always on hand. I have made this pasta with black olives, green olives, kalamata olives, all are equally good, just use what you have. As for the fresh basil I like to keep a live basil plant in my kitchen windowsill both for adding to food and for the wonderful aroma it gives off. Oh, I almost forgot, the Parmesan cheese, also always in my fridge. So with a little planning you can a wonderful dinner on the plate in minutes.

Now let's talk about this dish, I love how fresh it tastes. I really think it is the fresh basil added at the finish that does that. The sauce is very light and fresh tasting and since it is so quick you have time to toss a salad and heat some garlic bread up while you are waiting for the water to boil. Also this is a really filling dish so I doubt you will leave the table hungry.

Ravioli with Tomatoes and Olives

9 oz (2 servings) cheese ravioli (either fresh from the store or frozen)

1 teaspoon oil

1 medium onion, thinly sliced

1 (14 ½ oz) can Italian style diced tomatoes (with basil, garlic and oregano)

¼ cup sliced olives

2 Tablespoons shredded Parmesan cheese

1 Tablespoon sliced fresh basil

Cook the ravioli as directed on the package.

Meanwhile, in skillet cook the onion slices with the oil over medium heat just until they start to soften. You don't want any color on the onions, you just want to soften them. Add the canned tomatoes and olive slices. Bring to a simmer and cook over medium-low heat for about 5 minutes.

Drain the pasta and add to the skillet, carefully mix together and continue to cook another 5 minutes.

Sprinkle individual servings with the Parmesan cheese and basil.