Gluten-Free Cheese Ravioli Southwest Skillet

Gluten-Free Cheese Ravioli Southwest Skillet

Servings: 6 Preparation: 20 Mins


  • 1 package (13 oz.) Celentano Gluten-Free Cheese Ravioli
  • 2 tablespoons olive oil
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and diced
  • 2 red bell peppers, diced
  • 2 cups fresh corn
  • 1 chipotle chile, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups black beans
  • 1 lime, juiced
  • ¼ cup chopped fresh cilantro
  • 1-2 cups shredded sharp cheddar cheese
  • Optional Toppings: sour cream, salsa, guacamole


Bring a large pot of water to a boil and boil the ravioli according to the package instructions. Preheat your broiler. While the water boils and the ravioli cooks, cook the vegetables. In a large, oven safe skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until soft and caramelized about 5 minutes. Add the jalapeño pepper, red pepper and corn. Sauté for 5 minutes and then stir in the chipotle chili, cumin, chili powder, oregano, cayenne, salt and black pepper. Stir in the black beans and sauté for another 3-5 minutes. When the ravioli is ready, drain and add to the skillet; turn off the heat and toss well. Add the lime juice and cliantro, toss again. Make sure everything is in an even layer and spread the cheese all over the top of the dish. Place the skillet in the broiler and broil for 30 seconds to 1 minute. Remove and top with your favorite toppings.

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