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