John Myers
Tortellini or Ravioli with Olives and Tuna
The perfect tortellini or ravioli with olives and tuna recipe with a picture and simple step-by-step instructions.
- 400 g Tortellini or ravioli from the cooling shelf
- 1 piece Onion
- 150 g Drained olives without stones
- 500 g Tomatoes
- 500 g Canned tuna in its own juice
- 2 tbsp Olive oil
- 30 g Butter
- 0,5 bunch Basil
- Salt pepper
- 40 g Pine nuts
- Peel the onion and cut into fine half rings. Dice tomatoes, halve olives. Drain the tuna and, if necessary, pick a little. Rinse the pasta in a colander with cold water, this will prevent the pasta from sticking together later.
- Heat the oil in a pan and fry the onion rings in it. Add tomatoes, olives and tuna. Let everything sear a little. Add the tortellini / ravioli with the butter and cook for another 5 – 10 minutes.
- Season with salt and pepper. Chop the basil and sprinkle over the finished dish. Briefly toast the pine nuts without fat and also sprinkle them over the dish.
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