Mediterranean Ravioli with Artichokes & Olives
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.Advertisement
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.
Fold in the cooked ravioli, sun-dried tomatoes, olives, pine nuts and basil.
3 fat, 2 1/2 starch, 2 vegetable, 1 medium-fat protein