The cookbook I got these out of called them “Ravi-ole!” which I think is a pretty good description. The Italian/Mexican fusion sounds a little odd but it works well.

The book it came from, Pillsbury Pasta!, has been on my shelf forever. I finally flipped through it thinking it might have a few meatless options to consider.  Aside from this dish, there weren’t many I wanted to try – meatless or not – so this book is going into the donate pile.

Ravioli with Salsa Black Bean Sauce
(from Pillsbury Pasta! June 1998)
Serves 3

1 pkg. frozen cheese-filled ravioli
1 can (14.5 oz.) diced tomatoes with green chilis
1 can (15 oz.) black beans, rinsed and drained
2 t. chili powder
1/2 t. cumin

Cook ravioli according to package directions. Drain and set aside.

In a large saucepan combine tomatoes, beans, chili powder and cumin; mix well. Cook over medium heat for 5 minutes or until thoroughly heated, stirring occasionally.

Carefully stir in cooked ravioli.