Ravioli With Salsa Black Bean Sauce Recipes

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. , Drain ravioli; add to sauce and gently stir to coat. Top with cheese and olives. Cover and cook over low heat until cheese is melted, 3-4 minutes.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

Steps:

• Cook ravioli to desired doneness, drain and cover to keep warm.
• In same saucepan, combine tomatoes, beans, chili powder and cumin; mix well. Cook over medium 5 minutes or until thoroughly heated.
• Carefully stir in cooked ravioli. Spoon onto serving platter and top with fresh cilantro.

Steps:

• For the ravioli:
• In a blender, puree together the beans, egg, vinaigrette, cheese, and Italian seasoning; set aside.
• Working in batches, so the wrappers don't dry out, lay out 6 to 8 wonton wrappers. Place 1/2 tablespoon of bean mixture in the center of each. Moisten 2 connecting edges of the wonton wrapper with your finger dipped in water.
• Fold wrapper in half to form a triangle. Press edges together to seal. Repeat with remaining wonton wrappers and filling.
• Meanwhile, bring a large pot of salted water to a low boil.
• For the sauce:
• Melt butter in a large skillet over medium-high heat. Cook until it begins to brown and have a nutty aroma. Turn off heat and stir in capers and Italian seasoning.
• Working in batches, cook ravioli in boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer ravioli to hot butter sauce. Add parsley to pan. Use a spoon to coat ravioli with sauce. Transfer to plates and add salt.
• Serve immediately garnished with grated Parmesan.

Steps:

• 1. In large saucepan, cook ravioli to desired doneness as directed on package. Drain in colander cover to keep warm.2. In same saucepan, combine tomatoes, beans, chili powder and cumin mix well. Cook over medium heat for 5 minutes or until thoroughly heated, stirring occasionally.3. Carefully stir in cooked ravioli. Spoon onto serving platter sprinkle with cilantro.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 450 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 5 g 25% * Cholesterol: 75 mg 25% * Sodium: 930 mg 39% * Total Carbohydrate: 64 g 21% * Dietary Fiber: 10 g 40% * Sugars: 6 g * Protein: 23 g * Vitamin A: 35% * Vitamin C: 25% * Calcium: 30% * Iron: 25% * Dietary Exchanges: 4 Starch, 1 Vegetable, 1 Very Lean Meat, 1 1/2 Fat or 4 Carbohydrate, 1 Vegetable, 1 Very Lean Meat, 1 1/2 Fat