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| Ravioli with tomatoes, white beans, and escarole.
Prep: 8 minutes; Cook: 12 minutes. From: myrecipes.com |
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| Ingredients: | |||||
| 9 oz | package fresh four-cheese ravioli | ||||
| 16 oz | can Great Northern or navy beans | ||||
| 14.50 oz | can diced tomatoes, undrained | ||||
| 1/2 tsp | dried basil | ||||
| 1/2 tsp | dried oregeno | ||||
| 1/8 tsp | crushed red pepper | ||||
| 6 cups | chopped fresh escarole or spinach | ||||
| 1/4 cup | water | ||||
| 1/4 cup | (1 ounce) grated Asiago Cheese | ||||
| Directions: | |||||
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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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