Ravioli with Tomatoes White Beans and Escarole
Transform your dinner routine with this vibrant and hearty recipe for Ravioli with Tomatoes, White Beans, and Escarole. Combining tender cheese-filled ravioli with the natural sweetness of sautéed cherry tomatoes, creamy cannellini beans, and the fresh, slightly bitter bite of escarole, this dish strikes a perfect balance of flavors and textures. A splash of vegetable broth ties everything together into a light, savory sauce, while a sprinkle of crushed red pepper adds a touch of heat for those who enjoy a kick. Ready in just 30 minutes, this one-pan meal is ideal for busy weeknights, offering a comforting yet healthy option that's packed with plant-based protein and leafy greens. Top it off with a generous dusting of grated Parmesan for the ultimate finishing touch. Whether you’re feeding the family or hosting a dinner for friends, this recipe delivers on flavor, simplicity, and satisfaction! Keywords: ravioli recipe, white beans, escarole, vegetarian dinner, quick dinner ideas, healthy pasta recipes.
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Recipe Information
Ingredients
- 18 ounces Cheese ravioli
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 2 cups Cherry or grape tomatoes, halved
- 15 ounces Canned white beans (such as cannellini), drained and rinsed
- 4 cups Escarole, chopped
- 1 cup Vegetable broth
- 0.25 teaspoons Crushed red pepper flakes (optional)
- to taste Salt
- to taste Black pepper
- 0.5 cups Grated Parmesan cheese, for serving
Instructions
Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until tender. Reserve 1/2 cup of the cooking water, then drain the ravioli and set aside.
In a large, deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned.
Add the halved cherry or grape tomatoes to the skillet. Cook, stirring occasionally, for 4-5 minutes, or until the tomatoes begin to soften and release their juices.
Stir in the drained and rinsed white beans, chopped escarole, and vegetable broth. Season with crushed red pepper flakes (if using), salt, and black pepper to taste.
Cook the mixture for about 5-7 minutes, or until the escarole is wilted and tender and the beans are heated through.
Add the cooked ravioli to the skillet, gently tossing to combine. If the mixture seems dry, stir in a splash of the reserved pasta cooking water to reach your desired consistency.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the ravioli warm, topped with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1552 mg | 67% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 6.3 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 365 mg | 28% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
