Enchilada-Style Ravioli
Ingredients
- 1 package (22 oz.) Celentano Large Round Beef Ravioli
- or 1 package (24 oz.) Celentano Large Round Cheese Ravioli
- 1 jar (16 oz.) chunky-style salsa
- 1 can (14.5 oz.) black beans, drained
- ½ cup shredded Monterey Jack cheese
- 1½ tablespoons fresh cilantro, finely chopped
Directions
Bring a large pot of water to a boil. Cook Ravioli according to package instructions, once cooked drain the ravioli and set aside. Heat the salsa and black beans in medium saucepan. Gently add the pasta and stir to combine. Top each serving with cheese and cilantro.
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