Mediterranean Ravioli with Artichokes & Olives

Mediterranean Ravioli with Artichokes & Olives

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From:, June 2019

Store-bought spinach ravioli and a handful of basic pantry items are all you need to get a healthy dinner on the table in 15 minutes. 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 4 servings

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Original recipe yields 4 servings
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  • 2 (8 ounce) packages frozen or refrigerated spinach-and-ricotta ravioli
  • ½ cup oil-packed sun-dried tomatoes, drained (2 tablespoons oil reserved)
  • 1 (10 ounce) package frozen quartered artichoke hearts, thawed
  • 1 (15 ounce) can no-salt-added cannellini beans, rinsed
  • ¼ cup Kalamata olives, sliced
  • 3 tablespoons toasted pine nuts
  • ¼ cup chopped fresh basil


  • Prep

  • Ready In

  1. Bring a large pot of water to a boil. Cook ravioli according to package directions. Drain and toss with 1 tablespoon reserved oil; set aside.
  2. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add artichokes and beans; sauté until heated through, 2 to 3 minutes.
  3. Fold in the cooked ravioli, sun-dried tomatoes, olives, pine nuts and basil.

Nutrition information

  • Serving size: 1¾ cup
  • Per serving: 454 calories; 19 g fat(4 g sat); 13 g fiber; 61 g carbohydrates; 15 g protein; 114 mcg folate; 20 mg cholesterol; 2 g sugars; 0 g added sugars; 1,868 IU vitamin A; 21 mg vitamin C; 137 mg calcium; 3 mg iron; 700 mg sodium; 470 mg potassium
  • Nutrition Bonus: Vitamin A (37% daily value), Vitamin C (35% dv), Folate (28% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 fat, 2½ starch, 2 vegetable, 1 medium-fat protein

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