April 7, 2016
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
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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