1/2 cup chopped onion
1/2 cup sliced baby bella mushrooms
1/4 cup tapenade (store bought)
1 cup frozen chicken ravioli
1 tbsp olive oil
1 tbsp grated parmesan
1 tsp red pepper flakes
S&P to taste
1. In small sauce pan, heat water to a boil. Once boiling add in frozen ravioli.
2. In medium skillet, add in olive and heat on medium heat. Once pan thoroughly heated, add in onions and garlic, saute down till translucent. Then add mushrooms, saute for 5 mins, mushrooms should be soft and decreased in size a bit. Stir in tapenade, salt and pepper to taste. Tapenade brings a salty punch, be weary if you wish to add more salt.
3. Once ravioli finished, using slotted spoon, pull ravioli out and add to skillet, tossing onion, mushroom, tapenade mixture with raviolis. Sprinkle in parmesan and red pepper flakes, et voila! Simple and delicious! I had some of the mixture left over, so now I have one tupperware with leftover, rather than 4 different containers, to reheat for lunch tomorrow.
Note: Any variation of pasta you have will work fine, the chicken ravioli is just what I had in the freezer, and needed to be used up before freezer burn hit it. Also, mushroom mixture would go great over fish, adding capers and lemon zest!
Bon appetit!