Health

Ravioli With Tomatoes, White Beans, and Escarole

ravioli-beans-escarole RecipeLeigh Beisch

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.

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  • Prep Time:
  • Cook Time:
  • Yield: 4 servings (serving size: about 1 cup)

Nutritional Information

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

Good to Know

Try a whole wheat ravioli, which is a great source of fiber. Fiber, also found in white beans, will help you to feel full longer.

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