Easy Spinach-Ricotta Ravioli
This vibrant dish features spinach-and-ricotta ravioli, artichokes, sun-dried tomatoes, and olives for a delightful vegetarian meal.
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
Yield: 4 servings (approx. 7 cups)
Ingredients
- 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
Instructions
- 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.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat.
- Add artichokes and beans; sauté until heated through, about 2 to 3 minutes.
- Fold in the cooked ravioli, sun-dried tomatoes, olives, pine nuts, and basil. Stir gently to combine.
Nutritional Information
454 calories per serving
Nutrition Profile: Healthy Aging, Healthy Immunity, Soy-Free, High-Fiber, Vegetarian, High-Protein, Low-Calorie
Nutrition Facts (per serving):
Total Fat: 19g (25% DV)
Saturated Fat: 4g (20% DV)
Cholesterol: 20mg (7% DV)
Sodium: 700mg (30% DV)
Total Carbohydrate: 61g (22% DV)
Dietary Fiber: 13g (47% DV)
Sugars: 2g
Protein: 15g (30% DV)
Vitamin A: 1868IU (37% DV)
Vitamin C: 21mg (23% DV)
Folate: 114mcg (28% DV)
Calcium: 137mg (11% DV)
Iron: 3mg (15% DV)
Magnesium: 53mg (13% DV)
Potassium: 470mg (10% DV)
