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Tomatoes & Ravioli with Escarole

Rated : Not yet rated
Makes: 4 servings Start to Finish 30 mins View Nutrition Facts


  • 1/2 cup  chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon  olive oil or cooking oil
  • 3 cups  sliced fresh mushrooms
  • 2 cups  chopped plum tomatoes
  • 3/4 cup  chicken broth
  • 4 cups  coarsely chopped escarole
  • 1 tablespoon  snipped fresh basil
  • 1 teaspoon  snipped fresh rosemary
  • 1 9 ounce package refrigerated meat-filled ravioli
  • 1/4 cup  pine nuts, toasted


1. For sauce, in a large skillet cook onion and garlic in hot oil 2 minutes. Add mushrooms, tomatoes, and chicken broth. Bring to boiling. Reduce heat and simmer, uncovered, about 7 minutes or until mushrooms are tender and sauce is slightly reduced (you should have about 3 cups sauce). Add escarole, basil, and rosemary, stirring just until the escarole is wilted.

2. Meanwhile, cook pasta according to package directions; drain. Return pasta to saucepan. Pour sauce over pasta; toss to coat. Transfer to a warm serving dish. Sprinkle with pine nuts.


Escarole Essentials
  • With its sturdy green leaves and pungent flavor, escarole adds texture, color, and punch to hearty one-pot meals or wilted salads. This relative of endive is slightly chewy and very tasty. Spinach is an acceptable substitute when escarole is scarce (although its milder in flavor and less crisp).
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