Spinach Ravioli with Artichokes & Olives
Spinach-and-ricotta ravioli tossed with artichoke hearts, cannellini beans, sun-dried tomatoes, Kalamata olives, basil, and toasted pine nuts. A simple butter sauce made with reserved pasta water brings the hearty Mediterranean-style ingredients together.
Ingredients
- 2 packages spinach-and-ricotta ravioli 8-ounce; frozen or refrigerated
- ½ cup sun-dried tomatoes oil-packed; drained; plus 2 tablespoons oil from the jar; divided
- ¼ cup finely chopped shallot
- 3 cloves garlic thinly sliced
- ¼ cup unsalted butter cubed
- 1 package artichoke hearts 10-ounce; frozen; quartered; thawed
- 1 can cannellini beans 15-ounce; no-salt-added; 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 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.
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