Bring a large pot of water to a boil and cook the ravioli according to package instructions. Drain ravioli and set aside. In a large skillet, heat the olive oil over medium heat and add the garlic. Sauté the garlic for 2 minutes until soft and caramelized. Add the jalapeño pepper and corn to the garlic; sauté for 5 minutes. Add the salt, black pepper and black beans; sauté stirring for another 3-5 minutes until the vegetables are soft. Stir in the salsa and bring to a simmer; add the ravioli to the skillet and toss until combined. Divide the ravioli into bowls and top with sour cream, cilantro, and cheddar cheese.
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