Lemon-Butter 4 Bean Ravioli


PREP TIME: 15 MINUTES | COOK TIME: 12 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 12 MINUTES

Courtesy of: Winnie Long

INGREDIENTS

  • 1 package (10 ounces) fresh cheese ravioli

  • 1 teaspoon olive oil

  • 2 cups vegetables (see note)

  • 2 tablespoons unsalted butter, divided

  • 2 large cloves garlic, minced

  • 1 can ( 15 ounces) READ 4 Bean Salad

  • 1 to 2 tablespoons fresh lemon juice

  • Crushed red pepper flakes, optional

DIRECTIONS

Makes 4 servings.

  1. Cook ravioli according to package directions. Drain and set aside.

  2. Meanwhile, heat medium skillet over medium heat. Add olive oil; swirl to coat.

  3. Add vegetables and 1 tablespoon of the butter. Cook 6 minutes or until mushrooms are soft and tomatoes burst, stirring occasionally. Remove from heat.

  4. Return pasta pot to medium heat. Add remaining 1 tablespoon butter and minced garlic. Cook 2 minutes or until garlic is fragrant, stirring frequently. Stir in bean salad; cook 1 minute or until heated through. Gently stir in pasta and vegetables. Drizzle with lemon juice, as desired. Toss gently and top with red pepper flakes, if desired.


Note: Combination of sliced button mushrooms, chopped kale, grape tomatoes or other favorite vegetables, as desired.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 500 calories; 45g carbohydrate; 17g fat; 630mg sodium; 60mg cholesterol; 5g dietary fiber; 2.63mg iron; 0.04mg thiamin; 1784.57IU vitamin A; 11.39mg vitamin C.