Ravioli With Tomatoes, White Beans, and 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.
Print
- Yield: 4 servings (serving size: about 1 cup)
Prep: 8 minutes; Cook: 12 minutes.
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.This Recipe Is
Health
