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Mediterranean Ravioli with Artichokes & Olives

  • 15 m
  • 15 m
Carolyn A. Hodges, R.D.
“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).”


    • 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


  • 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.
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