Ravioli With Tomatoes, White Beans, And Escarole

• 1 (9 ounce) package fresh cheese ravioli
• 1 (15 ounce) can great northern beans or (15 ounce) can navy beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 teaspoon dried basil (I use more)
• 1/2 teaspoon dried oregano (I use more)
• 1/8 teaspoon crushed red pepper flakes (I use more)
• 6 cups chopped fresh escarole or 6 cups spinach
• 1/4 cup water
• 1/4 cup grated asiago cheese

1. Cook pasta according to package instructions, omitting fat and salt if the directions say to use them.
2. Combine beans, tomatoes, basil, oregano, and red pepper in a large saucepan.
3. Bring to a boil; stir in greens.
4. Cover, reduce heat, and simmer for 3 minutes or until the greens are wilted.
5. Stir in pasta and water; cook one minute or until heated through.
6. Sprinkle with cheese.

fresh cheese ravioli, great northern beans, tomatoes, basil, oregano, red pepper, fresh escarole, water, cheese

Taken from www.food.com/recipe/ravioli-with-tomatoes-white-beans-and-escarole-115904 (may not work)