Recipe for Tofu Ravioli with Tomatoes, Olives and Capers 
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Yield:
4
Ingredients:
Amount Ingredient
13 oz packaged fresh or frozen tofu ravioli
(egg or spinach pasta or both)
4 x ripe large tomatoes, coarsely chopped,
OR 28-oz. can plum tomatoes, drained and chopped
1/4 cup chopped fresh parsley
16 lrg brine-cured black olives, pitted and chopped
3 lrg garlic cloves, minced
3 tbl drained capers
2 tbl olive oil
preferably extra-virgin
1/2 tsp freshly ground pepper
Instructions:
Instructions: 4 SERVINGS OVO-LACTO

Our super-easy no-cook pasta sauce features juicy ripe tomatoes, olive oil, capers and a generous amount of garlic. Use canned tomatoes when fresh are less than perfect.

Bring large pot of lightly salted water to a boil. Add ravioli; stir to prevent sticking. Cook ravioli until just tender, about 8 minutes for fresh; 15 minutes for frozen. Meanwhile, in large shallow serving bowl, combine tomatoes, parsley, chopped olives, garlic, capers, oil and pepper.

Drain ravioli and add to tomato mixture. Toss well to combine. Adjust seasoning to taste, divide among plates and garnish with whole black olives if desired,

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