Tomatoes & Ravioli with Escarole
- 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.
- 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).