Ravioli With Tomatoes, White Beans, and Escarole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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White beans and escarole combine with tomatoes in a tasty departure from the pasta norm. 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 |
Directions:
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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