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Spinach Ravioli with Artichokes & Olives
Ingredients
  • 8 oz frozen or refrigerated spinach-and-ricotta ravioli (like Giovanni Rana)
  • ¼ cup oil-packed sun-dried tomatoes - mostly drained, 1 Tbsp oil reserved
  • 5 oz artichoke hearts - quartered, drained, rinsed
  • ½ can (7½ oz) can cannellini/garbanzo beans - rinsed
  • ⅛ cup Kalamata olives - sliced
  • 1½ Tbsp pine nuts - toasted
  • ⅛ cup fresh basil - chopped
  • ½ cup reserved pasta water
  • ½ tsp chicken bouillon
Note: Ingredients may have been altered from the original.
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