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