Tuesday, February 19, 2008

Ravioli with Salsa-Black Bean Sauce

  • 1 (9oz) pkg refrigerated cheese-filled ravioli
  • 1 (14.5oz) can salsa-style tomatoes, undrained
  • 1 (15oz) can black beans, drained
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 2 Tbsp chopped fresh cilantro

1. In large saucepan, cook ravioli to desired doneness as directed on package. Drain in colander; cover to keep warm.
2. In same saucepan, combine tomatoes, beans, chili powder and cumin; mix well. Cook over medium heat for 5 minutes or until thoroughly heated, stirring occasionally.
3. Add cooked ravioli; stir gently to mix. Spoon onto serving platter or into serving bowl. Sprinkle with cilantro.

Robyn's notes: easy and quick

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