Ravioli with Herb-Tomato Sauce

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

Yield: 5 servings (serving size: 4 ravioli and 6 tablespoons tomato sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 16%
  • Fat: 5.9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 13.3g
  • Carbohydrate: 54.9g
  • Fiber: 1.8g
  • Cholesterol: 10mg
  • Iron: 5.1mg
  • Sodium: 784mg
  • Calcium: 194mg


  • 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
  • Herb-Tomato Sauce
  • Rosemary sprigs (optional)


  1. Place first 7 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.
  2. 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.
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