Leigh Beisch Photo by: Leigh Beisch

Ravioli With Tomatoes, White Beans, and Escarole

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

Health DECEMBER 2004

  • Yield: 4 servings (serving size: about 1 cup)
  • Cook time: 12 Minutes
  • Prep time: 8 Minutes


  • 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


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