Vegetarian Spinach Ravioli with Artichokes and Olives
This spinach ravioli with artichokes and olives is a quick and healthy dinner option that combines bold Mediterranean flavors with nutritious ingredients for a satisfying meal.
Ingredients
- 2 (8-ounce) packages frozen or refrigerated spinach-and-ricotta ravioli
- 2 tablespoons oil from sun-dried tomato jar
- ½ cup drained oil-packed sun-dried tomatoes
- ¼ cup finely chopped shallot
- 3 cloves garlic, thinly sliced
- ¼ cup unsalted butter, cubed
- 1 (10-ounce) package frozen quartered artichoke hearts, thawed
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed
- ¼ cup pitted Kalamata olives, sliced
- ¼ cup chopped fresh basil
- 3 tablespoons toasted pine nuts
Instructions
- Bring a large pot of water to a boil. Cook ravioli according to package instructions, reserving ⅓ cup of the cooking water. Drain the ravioli and toss with 1 tablespoon of sun-dried tomato oil.
- In a large nonstick skillet, heat the remaining 1 tablespoon of sun-dried tomato oil over medium heat. Add chopped shallot and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Pour in the reserved ⅓ cup cooking water and bring it to a simmer. Stir in butter, one cube at a time, letting each piece melt before adding the next.
- Add thawed artichoke hearts and rinsed cannellini beans. Cook, stirring, until heated through, about 2–3 minutes.
- Fold in cooked ravioli, sun-dried tomatoes, Kalamata olives, fresh basil, and toasted pine nuts. Gently mix until ingredients are coated in sauce.
- Serve immediately, garnished with additional basil or pine nuts if desired.