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Artichoke Ravioli
 1 package fresh artichoke ravioli
 Tantillo California Extra Virgin Olive Oil
 2-3 garlic cloves
 1/2 container grape tomatoes, halved
 1 can cannelloni beans
 1 small can green olives, pitted and halved
1

Cook ravioli for 4-5 minutes a in a pot of boiling water.

2

In a separate pan, saute garlic cloves and Tantillo California Extra Virgin Olive Oil.

3

Combine grape tomatoes, cannelloni beans and let simmer.

4

Add ravioli to pan and let cook together for a few more minutes.

5

Add green olives and red pepper flakes.

Ingredients

 1 package fresh artichoke ravioli
 Tantillo California Extra Virgin Olive Oil
 2-3 garlic cloves
 1/2 container grape tomatoes, halved
 1 can cannelloni beans
 1 small can green olives, pitted and halved

Directions

1

Cook ravioli for 4-5 minutes a in a pot of boiling water.

2

In a separate pan, saute garlic cloves and Tantillo California Extra Virgin Olive Oil.

3

Combine grape tomatoes, cannelloni beans and let simmer.

4

Add ravioli to pan and let cook together for a few more minutes.

5

Add green olives and red pepper flakes.

Artichoke Ravioli
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