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Use canned tomatoes when fresh are less than perfect.
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.
- Calories 295
- Carbohydrate Content 40 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 5 g
- Protein Content 11 g
- Saturated Fat Content 2 g
- Sodium Content 268 mg
- Sugar Content 0 g