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ENCHILDA-STYLE RAVIOLI

Enchilda-style RavioliIngredients:
1 - 22 oz. bag Celentano® Round Beef Ravioli
or 1- 24 oz. bag Celentano Round Cheese Ravioli
1 - 16 oz. jar chunky-style salsa
1 - 14.5 oz. can black beans, drained
½  cup Monterey Jack cheese, shredded
1½ tablespoons fresh cilantro, finely chopped

Boil, rinse and drain ravioli according to package directions.
Heat salsa and black beans in medium saucepan.  Gently
fold in pasta.  (Top each serving with cheese and cilantro. )
Makes 4 servings.