Ravioli With Tomatoes, White Beans, and Escarole

Leigh Beisch
White beans and escarole combine with tomatoes in a tasty departure from the pasta norm.
4 servings (serving size: about 1 cup)


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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


Prep: 8 Minutes
Cook: 12 Minutes

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.

Created date

April 2005

Nutritional Information

Calories 329
Fat 7 g
Satfat 4 g
Monofat 1 g
Polyfat 1 g
Protein 19 g
Carbohydrate 49 g
Fiber 11 g
Cholesterol 32 mg
Iron 5 mg
Sodium 484 mg
Calcium 270 mg