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2 (8-ounce) packages frozen or refrigerated spinach-and-ricotta ravioli
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2 tablespoons oil from sun-dried tomato jar
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½ cup drained oil-packed sun-dried tomatoes
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¼ cup finely chopped shallot
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3 cloves garlic, thinly sliced
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¼ cup unsalted butter, cubed
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1 (10-ounce) package frozen quartered artichoke hearts, thawed
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1 (15-ounce) can no-salt-added cannellini beans, rinsed
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¼ cup pitted Kalamata olives, sliced
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¼ cup chopped fresh basil
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3 tablespoons toasted pine nuts
Spinach Ravioli with Artichokes & Olives
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).
Nutrition Information
187
Calories
12g
Carbohydrates
21g
Protein
708mg
Potassium
4g
Fiber
2g
Sugar
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