Ravioli With Tomatoes, White Beans, and Escarole |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Spinach (my preference) can be used in place of escarole. This is a quick recipe from Health Magazine. Ingredients:
1 (9 ounce) package fresh cheese ravioli |
1 (15 ounce) can great northern beans or 1 (15 ounce) can navy beans, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1/2 teaspoon dried basil (i use more) |
1/2 teaspoon dried oregano (i use more) |
1/8 teaspoon crushed red pepper flakes (i use more) |
6 cups chopped fresh escarole or 6 cups spinach |
1/4 cup water |
1/4 cup grated asiago cheese |
Directions:
1. Cook pasta according to package instructions, omitting fat and salt if the directions say to use them.
2. Combine beans, tomatoes, basil, oregano, and red pepper in a large saucepan.
3. Bring to a boil; stir in greens.
4. Cover, reduce heat, and simmer for 3 minutes or until the greens are wilted.
5. Stir in pasta and water; cook one minute or until heated through.
6. Sprinkle with cheese.
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