Ravioli with Tomatoes, White Beans & Escarole

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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. 

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