1
paquete (9 oz) de ravioles rellenos de queso, refrigerados
1
cebolla chica, cortada en gajos
1
lata (14.5 oz) de tomates (jitomates) en cubos con albahaca, ajo y orégano (with basil, garlic and oregano), sin escurrir
1/4
taza de aceitunas maduras rebanadas
2
cucharadas de queso parmesano, rallado
1
cucharada de albahaca fresca, picada
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Instrucciones
1
Cocina los ravioles como se indica en el paquete; escúrrelos.
2
Mientras tanto, en una sartén antiadherente de 8 pulgadas, tapa y cocina la cebolla a fuego medio, de 3 a 5 minutos, revolviendo ocasionalmente, hasta que esté firme y blanda. Destapa; añade los tomates y las aceitunas. Cocina, sin tapar, de 3 a 5 minutos, revolviendo con frecuencia, hasta que esté muy caliente.
3
Con suavidad, incorpora los ravioles cocidos. Cocina de 3 a 5 minutos, revolviendo ocasionalmente, hasta que la salsa tenga la consistencia deseada. Espolvorea las porciones individuales con queso y albahaca.
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Consejos de expertos
consejo 1
Cualquier sabor de ravioles refrigerados es sabroso en esta receta. Disfruta una ensalada de verduras de hojas verdes con la pasta.
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