Two packets of frozen or refrigerated spinach and ricotta ravioli, each 8 ounces half cup sun-dried oil-drained dried tomatoes (reserve two teaspoons of oil) 1 package (10 ounces) of defrost frozen quartered artichoke hearts 1 (15-ounce) can of rinsed cannellini beans without added salt sliced half a cup Kalamata olives 3 tablespoons pine nuts, roasted 1/2 cup freshly sliced basil
In a large saucepan, bring water to a simmer. Cook ravioli per the instructions on the package.
In a large nonstick skillet, warm the remaining 1 tablespoon of oil over medium heat.
Sauté the artichokes and legumes for an additional 2 to 3 minutes, or until thoroughly heated.
Cook the ravioli, then incorporate the sun-dried tomatoes, basil, olives, and pine nuts.