Escarole With Olives, Mini Ravioli and Cannellini Beans

This is savory winter pasta dish. I used mini cheese ravioli but any short pasta works well. Here’s how I do it:

Ingredients:

1 large bunch of escarole, rough chop

2-4 cloves garlic, minced

pinch of crushed red pepper

1/2 cup black olives, chopped

olive oil

1 can cannellini beans, drained and washed

In a deep pot add a few tbs of olive oil, when hot add the garlic, crushed red pepper a pinch of salt and simmer for 3 mins. Add the torn escarole place heat on low cover with lid and simmer for 10 mins till escarole breaks down. Add the olives, adjust salt and add the cannellini beans. Continue to simmer. Boil the pasta till al dente then add to the pot of escarole and simmer 2-3 minutes. Serve in pasta bowls with grated pecorino Romano cheese (optiona)