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Mexican-Style Ravioli

This easy, hearty pasta dish uses up leftover diced tomatoes, black beans, and spinach so there's no waste. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

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.
Nutrition Facts
1-1/2 cups: 503 calories, 10g fat (6g saturated fat), 56mg cholesterol, 1162mg sodium, 80g carbohydrate (15g sugars, 9g fiber), 26g protein.

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