Ravioli With Tomatoes, White Beans, and Escarole Recipe Print Page

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Photo by: Leigh Beisch

Ravioli With Tomatoes, White Beans, and Escarole

Prep: 8 minutes; Cook: 12 minutes.

Health DECEMBER 2004

Yield: 4 servings (serving size: about 1 cup)

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. 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.

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

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Ravioli With Tomatoes, White Beans, and Escarole recipe