All leafy greens are notoriously nutritious, but I just love the versatility of spinach. Toss it into any dish and you instantly increase your fiber, vitamin A, and iron intake—all while increasing blood circulation, reducing blood pressure, and boosting eyesight. You won’t be able to stop at just one bite of this healthful ravioli!
14 ounces spinach–ricotta ravioli
2 tablespoons extra-virgin olive oil, divided
1 (15-oz.) can cannellini beans, rinsed and drained
1 (15-oz.) can artichoke hearts, quartered
½ cup drained sun-dried tomatoes packed in oil
½ cup pitted and sliced olives
¼ cup chopped fresh basil
3 tablespoons toasted pine nuts
1. Cook the ravioli in a pot of salted boiling water according to the package directions.
2. While cooking the ravioli, heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the beans and artichokes and cook for 2–3 minutes, until everything is heated.
3. Drain the ravioli and transfer back to the pot. Toss with the remaining 1 tablespoon of olive oil, then add the ravioli to the skillet.
4. Add the sun-dried tomatoes, olives, basil, and pine nuts and cook, stirring occasionally, for 2 minutes, until thoroughly heated.
5. Remove from the heat and serve!
NUTRITION • per one serving •
Total Fat 19.2 g 24%
Saturated Fat 3.9 g 20%
Polyunsaturated Fat 11.6 g —
Monounsaturated Fat 4.1 g —
Trans Fat 0.004 g —
Cholesterol 20 mg 7%
Sodium 699 mg 30%
Total Carbohydrates 60.9 g 22%
Dietary Fiber 13 g 46%
Total Sugars 1.8 g —
Protein 15g 30%
Vitamin A 373.5 mcg 40%
Vitamin C 21 mcg 25%
Vitamin D 0.2 mcg —
Potassium 470 mg 10%
Calcium 136.9 mg 10%
Iron 2.7 mg 15%
This AMAZING Recipe can be found in my Mediterranean Meals Under 30 Minutes Cookbook here