Ravioli with Tomatoes, White Beans, and Escarole

By pamdabear3383

Ingredients

• 1 (9-ounce) package fresh four-cheese ravioli
• 1 (15- to 16-ounce) can Great Northern
• or navy beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes,
• undrained
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper
• 6 cups chopped fresh escarole or spinach
• 1/4 cup water
• 1/4 cup(l ounce) grated Asiago cheese

Details

Servings 4

Preparation

Step 1

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 healed. Sprinkle with cheese.