Health

Ravioli With Tomatoes, White Beans, and Escarole

ravioli-beans-escarole Leigh 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.


  • Prep Time:
  • Cook Time:

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

This Recipe Is