Mexican Gluten-Free Cheese Ravioli Bowl

Mexican Gluten-Free Cheese Ravioli Bowl

Servings: 4   |   Preparation: 20 Mins


  • 1 pkg. 13 oz. Celentano Gluten-Free Cheese Ravioli
  • ½ Tbsp. Olive Oil
  • 3 cloves Garlic, minced
  • 1 Tbsp. Jalapeno Pepper, diced
  • 1/3 cup Frozen Corn
  • 1/8 tsp. Salt
  • 1/8 tsp. Black Pepper
  • 1/4 cup Canned Black Beans, drained and rinsed
  • 1/8 cup Fresh Cilantro, chopped & more for garnishing
  • 1 cup Shredded Sharp Cheddar Cheese
  • 4 oz. Sour Cream
  • 8 oz. Salsa


Bring a large pot of water to a boil and cook the ravioli according to package directions. Drain and set aside. In a large skillet heat the olive oil over medium heat. Add the garlic and sauté until soft and caramelized (about 2 minutes.) Add the jalapeno pepper and corn. Sauté for 5 minutes and then add the salt and black pepper. Stir in the black beans and sauté for another 3-5 minutes or until the vegetables are soft. Stir in the salsa and bring to a simmer. Add the cooked drained Ravioli to the skillet and toss together until combined. Divide into bowls and top with sour cream, cilantro, and cheddar cheese. Serve Immediately