Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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).

Carolyn A. Hodges, R.D.
Source: EatingWell.com, June 2019

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Recipe Summary

active:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

454 calories; protein 15g; carbohydrates 60.9g; dietary fiber 13.1g; sugars 1.8g; fat 19.2g; saturated fat 3.9g; cholesterol 20mg; vitamin a iu 1868IU; vitamin c 21mg; folate 113.8mcg; calcium 136.9mg; iron 2.7mg; magnesium 53.2mg; potassium 470mg; sodium 699.9mg; thiamin 0.1mg.
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Reviews (5)

6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/23/2020
My husband loved this recipe! It's definitely a repeat in our house. He liked the fact that it wasn't in a sauce and it was filling. He really liked the flavor instead of boring ravioli and sauce. I couldn't agree more. Read More
Rating: 1 stars
10/22/2020
Major disappointment given the cost of ingredients. It was very dry and would need an entire overhaul Read More
Rating: 5 stars
03/07/2021
My husband is the cook of the family and picked out this recipe for a Saturday supper. We love it.... We used a commercial ravioli stuffed with spinach and ricotta and used frozen artichokes with a couple from a jar of marinated artichokes in olive oil. With the beans and the toasted pine nuts it was tasty and filling. And since there was just the two of us, we have enough for another meal. He wants to make it again and share it with friends... and I wish we could serve it to our friends in the courtyard of a house in Tuscany! Read More
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Rating: 5 stars
01/12/2021
Wonderful dish. Full of flavor. I also added a little fire roasted pepper to this, and heated the veggies in a little olive oil. I'm not sure why some folks are saying it is dry. I can only imagine that they are used to a lot of sauce on pasta. Maybe? I rarely use a lot of sauce for a veggie pasta dish or in creating traditional, old world pasta dishes anyway. I wish I could post a picture of the dish. Definite keeper. Read More
Rating: 5 stars
11/27/2019
This recipe is so easy and so satisfying! Read More
Rating: 3 stars
01/20/2020
A bit dry for our taste maybe I'll try adding some diced canned tomatoes or vegetable broth next time. Read More
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