Ravioli with Tomatoes White Beans and Escarole
Transform your dinner routine with this vibrant and hearty recipe for Ravioli with Tomatoes, White Beans, and Escarole. Combining tender cheese-filled ravioli with the natural sweetness of sautéed cherry tomatoes, creamy cannellini beans, and the fresh, slightly bitter bite of escarole, this dish strikes a perfect balance of flavors and textures. A splash of vegetable broth ties everything together into a light, savory sauce, while a sprinkle of crushed red pepper adds a touch of heat for those who enjoy a kick. Ready in just 30 minutes, this one-pan meal is ideal for busy weeknights, offering a comforting yet healthy option that's packed with plant-based protein and leafy greens. Top it off with a generous dusting of grated Parmesan for the ultimate finishing touch. Whether you’re feeding the family or hosting a dinner for friends, this recipe delivers on flavor, simplicity, and satisfaction! Keywords: ravioli recipe, white beans, escarole, vegetarian dinner, quick dinner ideas, healthy pasta recipes.
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Ingredients
- 18 ounces Cheese ravioli
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 2 cups Cherry or grape tomatoes, halved
- 15 ounces Canned white beans (such as cannellini), drained and rinsed
- 4 cups Escarole, chopped
- 1 cup Vegetable broth
- 0.25 teaspoons Crushed red pepper flakes (optional)
- 0 to taste Salt
- 0 to taste Black pepper
- 0.5 cups Grated Parmesan cheese, for serving
Directions
Step 1
Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until tender. Reserve 1/2 cup of the cooking water, then drain the ravioli and set aside.
Step 2
In a large, deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned.
Step 3
Add the halved cherry or grape tomatoes to the skillet. Cook, stirring occasionally, for 4-5 minutes, or until the tomatoes begin to soften and release their juices.
Step 4
Stir in the drained and rinsed white beans, chopped escarole, and vegetable broth. Season with crushed red pepper flakes (if using), salt, and black pepper to taste.
Step 5
Cook the mixture for about 5-7 minutes, or until the escarole is wilted and tender and the beans are heated through.
Step 6
Add the cooked ravioli to the skillet, gently tossing to combine. If the mixture seems dry, stir in a splash of the reserved pasta cooking water to reach your desired consistency.
Step 7
Taste and adjust the seasoning with additional salt and pepper, if needed.
Step 8
Serve the ravioli warm, topped with grated Parmesan cheese. Enjoy!
Nutrition Facts
| Serving size | (1859.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2131.0 |
| Total Fat 106.6g | 0% |
| Saturated Fat 42.0g | 0% |
| Polyunsaturated Fat 10.1g | |
| Cholesterol 432.0mg | 0% |
| Sodium 8202.3mg | 0% |
| Total Carbohydrate 191.5g | 0% |
| Dietary Fiber 36.8g | 0% |
| Total Sugars 22.4g | |
| Protein 110.5g | 0% |
| Vitamin D 142.9IU | 0% |
| Calcium 2258.5mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 4046.3mg | 0% |
Source of Calories