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Ravioli With Tomatoes, White Beans, and Escarole

Leigh Beisch
Prep time 8 mins
Cook time 12 mins
Yield 4 servings (serving size: about 1 cup)
White beans and escarole combine with tomatoes in a tasty departure from the pasta norm.

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

Nutrition 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

How to Make It

  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.