Ravioli With Tomatoes, White Beans, and Escarole

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Try a whole wheat ravioli, which is a great source of fiber. Fiber, also found in white beans, will help you to feel full longer

Difficulty: Easy - for beginners
Serves: 4 Servings

Preparation time:
Cooking time:

Ingredients

1 (9-ounce) package fresh four-cheese ravioli
1 (15- to 16-ounce) can Great Northern or navy beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper
6 cups chopped fresh escarole or spinach
1/4 cup water
1/4 cup (1 ounce) grated Asiago cheese

Method

1. Cook pasta according to package directions, omitting salt and fat.

2. Combine the beans, tomatoes, basil, oregano, and red pepper in a large saucepan. Bring to a boil; stir in escarole. Cover, reduce heat, and simmer 3 minutes or until escarole is wilted. Stir in pasta and 1/4 cup water; cook 1 minute or until thoroughly heated. Sprinkle with cheese.

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