Spinach Ravioli with Artichokes & Olive

Two packets of frozen or refrigerated spinach and ricotta ravioli, each 8 ounces half cup sun-dried oil-drained dried tomatoes (reserve two teaspoons of oil) 1 package (10 ounces) of defrost frozen quartered artichoke hearts 1 (15-ounce) can of rinsed cannellini beans without added salt sliced half a cup Kalamata olives 3 tablespoons pine nuts, roasted 1/2 cup freshly sliced basil  


Step - 1

In a large saucepan, bring water to a simmer. Cook ravioli per the instructions on the package.  

In a large nonstick skillet, warm the remaining 1 tablespoon of oil over medium heat.  

Step - 2

Sauté the artichokes and legumes for an additional 2 to 3 minutes, or until thoroughly heated.  

Step - 3

Cook the ravioli, then incorporate the sun-dried tomatoes, basil, olives, and pine nuts.  

Step - 4

More Stories