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Spinach Ravioli with Artichokes & Olives
Ingredients
  • 2 (8 ounce) packages frozen or refrigerated spinach-and-ricotta ravioli
  • ½ cup oil-packed sun-dried tomatoes, drained (2 tablespoons oil reserved)
  • 1 (10 ounce) package frozen quartered artichoke hearts, thawed
  • 1 (15 ounce) can no-salt-added cannellini beans, rinsed
  • ¼ cup Kalamata olives, sliced
  • 3 tablespoons toasted pine nuts
  • ¼ cup chopped fresh basil
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