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Mexican-Style Ravioli Recipe

Mexican-Style Ravioli Recipe photo by Taste of Home

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This easy, hearty pasta dish uses up leftover diced tomatoes, black beans, and spinach so there's no waste. —Taste of Home Test Kitchen

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Mexican-Style Ravioli Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

1 package (20 ounces) refrigerated cheese ravioli
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup beef broth
1 can (6 ounces) tomato paste
1/2 cup canned black beans, rinsed and drained
1 tablespoon brown sugar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh baby spinach

Directions

Cook ravioli according to package directions. Meanwhile, in a large skillet, combine the tomatoes, broth, tomato paste, beans, brown sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.
Drain ravioli; add to tomato mixture. Stir in spinach; cook and stir for 4-5 minutes or until wilted. Yield: 4 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 503 calories, 10 g fat (6 g saturated fat), 56 mg cholesterol, 1,162 mg sodium, 80 g carbohydrate, 9 g fiber, 26 g protein.

Originally published as Mexican-Style Ravioli in Simple & Delicious January/February 2007, p6

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Reviews for Mexican-Style Ravioli

Mexican-Style Ravioli

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Reviewed on Mar. 04, 2013 by marthalynnchr

Other than adding shredded Parmesan and Mozzarella cheese after cooking, I made this dish exactly as recipe called. It was very, very good and easy. Will definitely make again. Thank you for this delicious recipe!

Reviewed on Feb. 20, 2013 by MouseladyinTX

This dish was awful. No one in the family liked it. It was very bland, I had to add seasoning and it still was not liked by anyone. Will not make again.

Reviewed on Mar. 08, 2012 by jeanjeanie

very easy and tasty...my husband loved it and he is not always easy to please..

Reviewed on Sep. 24, 2008 by Twtlbug

We liked this one. Although, I would chop the spinach prior to adding next time.