Ravioli With Tomatoes, White Beans, and Escarole

White beans and escarole combine with tomatoes in a tasty departure from the pasta norm.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 329
  • Fat: 7g
  • Saturated fat: 4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 19g
  • Carbohydrate: 49g
  • Fiber: 11g
  • Cholesterol: 32mg
  • Iron: 5mg
  • Sodium: 484mg
  • Calcium: 270mg

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

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat.
  2. 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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