spinach ravioli with artichokes and olives

Noodles & Pasta

Spinach Ravioli with Artichokes & Olives

Store-bought spinach ravioli and a handful of basic pantry items are all you need to get a healthy dinner on the table. Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast. If you can’t find frozen artichokes, swap in a 15-ounce can (just be sure to drain and rinse them well).

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

Directions

Bring a large pot of water to a boil. Cook 2 (8-ounce) packages ravioli according to package directions; reserve ⅓ cup cooking water. Drain the ravioli and toss with 1 tablespoon sun-dried tomato oil.
Heat the remaining 1 tablespoon sun-dried tomato oil in a large nonstick skillet over medium heat. Add ¼ cup shallot; cook, stirring occasionally, until softened, about 4 minutes. Add sliced garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add the reserved ⅓ cup cooking water; bring to a simmer. Gradually stir in cubed butter, one piece at a time, waiting until each is nearly melted before adding the next. Add thawed artichokes and rinsed beans; cook, stirring frequently, until heated through, 2 to 3 minutes.
Fold in the cooked ravioli, ½ cup sun-dried tomatoes, ¼ cup olives, ¼ cup basil and 3 tablespoons pine nuts until well coated in the sauce and heated through, about 1 minute.