Creamy Tuscan White Bean Ravioli
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1 (9-oz) pkg refrigerated cheese ravioli
- 2 cups chopped lacinato kale
- ¼ cup sun dried tomatoes in oil, drained
- 1 small shallot, minced
- 2 cloves garlic, minced
- ½ Tbsp olive oil
- ⅔ cup canned cannellini beans, undrained
- ½ tsp Italian seasoning
- ¼ tsp freshly ground pepper
- ¼ cup less sodium chicken broth
- ¼ cup freshly grated or shaved Parmesan cheese
- 2 Tbsp chopped fresh parsley
Instructions
- Cook pasta according to package directions, adding kale during last minute of cooking; drain, reserving ¼ cup pasta water.
- Meanwhile, sauté sun-dried tomatoes, shallot, and garlic in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes. Add beans, Italian seasoning, and pepper; cook 2 minutes, stirring occasionally. Add broth. Bring to a boil, reduce heat, and simmer 5 minutes.
- Puree bean mixture and reserved pasta water in a blender with center of lid removed to desired consistency. Or use an immersion blender.
- Toss pasta and kale with sauce. Sprinkle with cheese and parsley.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
602
|
602
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 30 | 30 |
| Carb (g) | 75 | 75 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 1229 | 1229 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
