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Spinach Ravioli with Artichokes and Olives

KCal: 454, Protein: 15g, Fat: 19g, Carbs: 60g

15 mins

4 Servings

Spinach Ravioli with Artichokes and Olives

It literally doesn't get easier (or yummier) than this.

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


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, 2 to 3 minutes.


Fold in the cooked ravioli, sun-dried tomatoes, olives, pine nuts and basil.

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