Tofu Ravioli with Tomatoes, Olives and Capers
Use canned tomatoes when fresh are less than perfect.
3 large cloves garlic, minced
3 Tbs. drained capers
2 Tbs. olive oil, preferably extra-virgin
½ tsp. freshly ground pepper
16 large brine-cured black olives, pitted and chopped
13-oz. pkg. fresh or frozen tofu ravioli (egg or spinach pasta, or both)
4 ripe, large tomatoes, coarsely chopped, or 28-oz. can plum tomatoes,drained and chopped
¼ cup chopped fresh parsley
- Bring large pot of lightly salted water to a boil. Add ravioli; stir to prevent sticking. Cook ravioli until just tender, about 8 minutes for fresh; 15 minutes for frozen.
- Meanwhile, in large shallow serving bowl, combine tomatoes, parsley, chopped olives, garlic, capers, oil and pepper.
- Drain ravioli and add to tomato mixture. Toss well to combine. Adjust seasoning to taste, divide among plates and garnish with whole black olives if desired.