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Prep Time:15 minsTotal Time:15 minsServings:4Yield:7 cupsJump to Nutrition Facts
Prep Time:15 minsTotal Time:15 minsServings:4Yield:7 cups
Prep Time:15 mins
Prep Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
Yield:7 cups
Yield:
7 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2(8 ounce) packagesfrozen or refrigerated spinach-and-ricotta ravioli½cupoil-packed sun-dried tomatoes, drained (2 tablespoons oil reserved)1(10 ounce) packagefrozen quartered artichoke hearts, thawed1(15 ounce) canno-salt-added cannellini beans, rinsed¼cupKalamata olives, sliced3tablespoonstoasted pine nuts¼cupchopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
2(8 ounce) packagesfrozen or refrigerated spinach-and-ricotta ravioli
½cupoil-packed sun-dried tomatoes, drained (2 tablespoons oil reserved)
1(10 ounce) packagefrozen quartered artichoke hearts, thawed
1(15 ounce) canno-salt-added cannellini beans, rinsed
¼cupKalamata olives, sliced
3tablespoonstoasted pine nuts
¼cupchopped fresh basil
DirectionsBring a large pot of water to a boil. Cook ravioli according to package directions. Drain and toss with 1 tablespoon reserved oil; set aside.Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add artichokes and beans; sauté until heated through, 2 to 3 minutes.Fold in the cooked ravioli, sun-dried tomatoes, olives, pine nuts and basil.Originally appeared: EatingWell.com, June 2019; updated January 2023
Directions
Bring a large pot of water to a boil. Cook ravioli according to package directions. Drain and toss with 1 tablespoon reserved oil; set aside.Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add artichokes and beans; sauté until heated through, 2 to 3 minutes.Fold in the cooked ravioli, sun-dried tomatoes, olives, pine nuts and basil.
Bring a large pot of water to a boil. Cook ravioli according to package directions. Drain and toss with 1 tablespoon reserved oil; set aside.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add artichokes and beans; sauté until heated through, 2 to 3 minutes.
Fold in the cooked ravioli, sun-dried tomatoes, olives, pine nuts and basil.
Originally appeared: EatingWell.com, June 2019; updated January 2023
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Nutrition Facts(per serving)454Calories19gFat61gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
