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Prep 15 mins
Cook 15 mins
Spinach (my preference) can be used in place of escarole. This is a quick recipe from Health Magazine.
- 1 (9 ounce) packagefresh 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
- Cook pasta according to package instructions, omitting fat and salt if the directions say to use them.
- Combine beans, tomatoes, basil, oregano, and red pepper in a large saucepan.
- Bring to a boil; stir in greens.
- Cover, reduce heat, and simmer for 3 minutes or until the greens are wilted.
- Stir in pasta and water; cook one minute or until heated through.
- Sprinkle with cheese.
We've enjoyed this twice now. I made a couple of small changes; I used tomatoes with chopped green chilis and left out the red pepper flakes. I also sauteed onion, mushrooms and garlic in olive oil before adding the other ingredients. I used frozen spinach, as that is what I had on hand. I didn't bother to thaw or drain it, since there is water added anyway. This is really tasty and filling. I also think it would make a terrific soup, with the addition of a little more fluid, some white wine, and some shell pasta in place of the ravioli. I will be trying that when it gets to be soup season.