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)
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.
3 thoughts on “Ravioli with Salsa Black Bean Sauce”
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