Spinach Ravioli with
Artichokes & Olives


– 2 (8 ounce) packages of frozen or refrigerated spinach and ricotta ravioli

– 1/2 cup oil-packed sun-dried tomatoes, drained (2 tablespoons oil reserved)

– 1/2 jar of Calizo’s Artichokes with Orange (keep whole or cut in half)

– 1 (10 ounce) can no-salt added cannellini beans, rinsed

– 1/4cup Calizo’s Taggiasca Olives with Lemon and Orange

– 3 tablespoons toasted pine nuts

– 1/4 cup chopped fresh basil

– 1/4 to 1/2cup grated Parmesan cheese


– Bring large pot of water to a boil. Cook ravioli to package directions.

– Drain and toss with one tablespoon reserved sun-dried olive oil

– Heat one tablespoon of reserved olive oil in a large nonstick skillet over medium heat.

– Add Calizo’s Artichokes with Orange

and beans, saute’ until heated through 2 to 3 minutes

– Add together the cooked ravioli, sun-dried tomatoes, beans, Calizo’s Taggiasca Olives with Lemon and Orange, pine nuts, mix thoroughly

– Place in a serving bowl. Sprinkle with Parmesan Cheese and basil