Ravioli with Herb-Tomato Sauce

A purée of beans and escarole forms the basis for a lively filling for the ravioli.


5 servings (serving size: 4 ravioli and 6 tablespoons tomato sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 326
Caloriesfromfat 16 %
Fat 5.9 g
Satfat 1.6 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 13.3 g
Carbohydrate 54.9 g
Fiber 1.8 g
Cholesterol 10 mg
Iron 5.1 mg
Sodium 784 mg
Calcium 194 mg


4 cups torn escarole
1/4 cup (1 ounce) finely grated fresh Parmesan cheese
1 1/2 teaspoons minced fresh rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, chopped
1 (15-ounce) can cannellini beans or other white beans, drained
40 won ton wrappers
Rosemary sprigs (optional)


Place first 7 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.

Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon about 1 tablespoon bean mixture into center of wrapper. Moisten edges of wrapper with water; place another wrapper over filling. Pinch 4 edges together to seal. Repeat with remaining won ton wrappers and bean mixture. Place ravioli on a baking sheet; let stand 30 minutes. Cook ravioli in boiling water 2 minutes or until tender; drain well. Spoon Herb-Tomato Sauce over ravioli. Garnish with rosemary sprigs, if desired.

October 1996
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