Dinner Low-Calorie Dinner Quick Low-Calorie Dinner 20-Minute Low-Calorie Dinners Spinach Ravioli with Artichokes & Olives 4.7 (28) 25 Reviews Store-bought spinach ravioli and a handful of basic pantry items are all you need to get a healthy dinner on the table. Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast. If you can’t find frozen artichokes, swap in a 15-ounce can (just be sure to drain and rinse them well). By Carolyn Hodges, M.S., RDN Carolyn Hodges, M.S., RDN Carolyn Hodges, M.S., RDN is a culinary dietitian and creator of "The Dinner Shift," a food-rule free website dedicated to helping families get dinner on the table with weeknight-friendly recipes, simple meal planning and meal prep basics. When she's not creating content for her own site, grocery shopping or washing a million dishes, Carolyn teaches higher ed nutrition and develops and photographs recipes and nutrition-related content for clients. She calls Cleveland, Ohio home along with her in-house recipe critics, her husband, Kyle, and their two boys, Caleb and Ezra. EatingWell's Editorial Guidelines Updated on September 28, 2025 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Close Credit: See More Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila Prep Time: 25 mins Total Time: 25 mins Servings: 4 Nutrition Profile: No Added Sugar Gut Healthy Healthy Aging Healthy Immunity Soy-Free High-Fiber Vegetarian High-Protein Low-Calorie Jump to Nutrition Facts This dish can be prepared in just 25 minutes using store-bought spinach ravioli.Cannellini beans provide a source of filling protein and fiber.Sun-dried tomatoes and Kalamata olives bring bold and briny flavors, while toasted pine nuts add a nutty depth. Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 4 servings 2 (8-ounce) packages frozen or refrigerated spinach-and-ricotta ravioli 2 tablespoons oil from sun-dried tomato jar ½ cup drained oil-packed sun-dried tomatoes ¼ cup finely chopped shallot 3 cloves garlic, thinly sliced ¼ cup unsalted butter, cubed 1 (10-ounce) package frozen quartered artichoke hearts, thawed 1 (15-ounce) can no-salt-added cannellini beans, rinsed ¼ cup pitted Kalamata olives, sliced ¼ cup chopped fresh basil 3 tablespoons toasted pine nuts Directions Bring a large pot of water to a boil. Cook 2 (8-ounce) packages ravioli according to package directions; reserve ⅓ cup cooking water. Drain the ravioli and toss with 1 tablespoon sun-dried tomato oil. Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila Heat the remaining 1 tablespoon sun-dried tomato oil in a large nonstick skillet over medium heat. Add ¼ cup shallot; cook, stirring occasionally, until softened, about 4 minutes. Add sliced garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add the reserved ⅓ cup cooking water; bring to a simmer. Gradually stir in cubed butter, one piece at a time, waiting until each is nearly melted before adding the next. Add thawed artichokes and rinsed beans; cook, stirring frequently, until heated through, 2 to 3 minutes. Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila Fold in the cooked ravioli, ½ cup sun-dried tomatoes, ¼ cup olives, ¼ cup basil and 3 tablespoons pine nuts until well coated in the sauce and heated through, about 1 minute. Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila Recipe Updates Based on earlier review and comments of this recipe, we’ve retested and made the following adjustments (and updated the nutritional analysis accordingly):Added butter (to keep pasta from feeling dry)Added shallot and garlic (to boost flavor)Updated February 2025 EatingWell.com, June 2019 Save Rate Print Nutrition Facts (per serving) 637 Calories 36g Fat 64g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 cups Calories 637 % Daily Value * Total Carbohydrate 64g 23% Dietary Fiber 12g 44% Total Sugars 3g Added Sugars 0g 0% Protein 21g 42% Total Fat 36g 46% Saturated Fat 12g 62% Cholesterol 101mg 34% Vitamin A 291µg Vitamin C 23mg 26% Vitamin D 0µg Vitamin E 5mg 34% Folate 226µg Vitamin K 127µg Sodium 547mg 24% Calcium 227mg 17% Iron 7mg 38% Magnesium 139mg 33% Potassium 1136mg 24% Zinc 3mg 26% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.