Ravioli with Tomatoes, White Beans & Escarole

I found this recipe in a food magazine. I made a few changes. It is a quick meal using pantry/freezer ingredients. You can use your favorite beans and your favorite pasta ie: tortellini, or any small pasta.

Ingredients:

1  9-ounce package of fresh four cheese ravioli

1 can 0f 15 ounce Great Northern Beans or Navy Beans rinsed and drained  

1 can 15 ounce diced tomatoes undrained

1/2 teaspoon dried basil (or fresh 3-4 leaves)

1/2 teaspoon oregano 

1/8 teaspoon crushed red pepper flakes

6 cups of chopped escarole, spinach(frozen is good too) or Swiss chard-green or red 

1/2 cup water 

1/4 cup Asiago cheese

 1-2 cloves of garlic

1/4 cup of olive oil

Directions:

Cook ravioli according to the package directions.

In a large pot add the olive oil and saute the garlic until golden.

Add the oregano and red pepper.

Add the tomatoes & basil.

Add the water.

Let it come to a boil.

Turn it down to a simmer.

Cook for 20 min.

Add your greens. 

Add the beans drained and rinsed.

Let it come to a boil-push down the greens into the liquid-they will wilt.

Reduce heat to a simmer.

Cook for about 5 min.

Gently stir in your  cooked ravioli.

Serve with cheese.