Spinach Ravioli with Artichokes & Olives

Name: Spinach Ravioli with Artichokes & Olives
Total time: 15 min
Ingredients: 2 (8 ounce) packages frozen or refrigerated spinach-and-ricotta ravioli; ½ cup oil-packed sun-dried tomatoes, drained (2 tablespoons oil reserved); 1 (10 ounce) package frozen quartered artichoke hearts, thawed; 1 (15 ounce) can no-salt-added cannellini beans, rinsed; ¼ cup Kalamata olives, sliced; 3 tablespoons toasted pine nuts; ¼ cup chopped fresh basil

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Total: 15 minutes

Author : Carolyn Hodges, M.S., RDN

Spinach Ravioli with Artichokes & Olives

Ingredients

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2 (8 ounce) packages frozen or refrigerated spinach-and-ricotta ravioli½ cup oil-packed sun-dried tomatoes, drained (2 tablespoons oil reserved)1 (10 ounce) package frozen quartered artichoke hearts, thawed1 (15 ounce) can no-salt-added cannellini beans, rinsed¼ cup Kalamata olives, sliced3 tablespoons toasted pine nuts¼ cup chopped fresh basil

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Fold in the cooked ravioli, sun-dried tomatoes, olives, pine nuts and basil.