RAVIOLI WITH TOMATOES, WHITE BEANS, AND ESCAROLE

Ravioli With Tomatoes, White Beans, and Escarole image

Provided by Vino Girl

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 (9 ounce) package fresh cheese ravioli
1 (15 ounce) can great northern beans or 1 (15 ounce) can navy beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon dried basil (I use more)
1/2 teaspoon dried oregano (I use more)
1/8 teaspoon crushed red pepper flakes (I use more)
6 cups chopped fresh escarole or 6 cups spinach
1/4 cup water
1/4 cup grated asiago cheese

Steps:

Cook pasta according to package instructions, omitting fat and salt if the directions say to use them.
Combine beans, tomatoes, basil, oregano, and red pepper in a large saucepan.
Bring to a boil; stir in greens.
Cover, reduce heat, and simmer for 3 minutes or until the greens are wilted.
Stir in pasta and water; cook one minute or until heated through.
Sprinkle with cheese.

Nutrition Facts : Calories 129.8, Fat 0.7, SaturatedFat 0.2, Sodium 23.9, Carbohydrate 24.1, Fiber 9.5, Sugar 2.9, Protein 8.8