Best Mexican Style Ravioli Recipes

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MEXICAN-STYLE RAVIOLI



Mexican-Style Ravioli image

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

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 503 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 1162mg sodium, Carbohydrate 80g carbohydrate (15g sugars, Fiber 9g fiber), Protein 26g protein.

MEXICAN-STYLE RAVIOLI RECIPE



Mexican-Style Ravioli Recipe image

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

Provided by @MakeItYours

Number Of Ingredients 10

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

Steps:

  • 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
  • One 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.

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