Artichoke Ravioli

April 7, 2016

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

1Cook ravioli for 4-5 minutes a in a pot of boiling water.

2In a separate pan, saute garlic cloves and Tantillo California Extra Virgin Olive Oil.

3Combine grape tomatoes, cannelloni beans and let simmer.

4Add ravioli to pan and let cook together for a few more minutes.

5Add green olives and red pepper flakes.

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