Recipes
Spinach Ravioli with Artichokes & Olives
- Noodles
Store-bought spinach ravioli and a handful of basic pantry items are all you need to get a healthy dinner on the table. Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast. If you can’t find frozen artichokes, swap in a 15-ounce can (just be sure to drain and rinse them well).
Ingredients
-
2 (8-ounce) packages frozen or refrigerated spinach-and-ricotta ravioli
-
2 tablespoons oil from sun-dried tomato jar
-
½ cup drained oil-packed sun-dried tomatoes
-
¼ cup finely chopped shallot
-
3 cloves garlic, thinly sliced
-
¼ cup unsalted butter, cubed
-
1 (10-ounce) package frozen quartered artichoke hearts, thawed
-
1 (15-ounce) can no-salt-added cannellini beans, rinsed
-
¼ cup pitted Kalamata olives, sliced
-
¼ cup chopped fresh basil
-
3 tablespoons toasted pine nuts
Login Required to View Directions
To view the complete recipe directions, please login or register for free.
Registration is free and gives you access to all recipes!
