Ingredients
1 package (20 ounces) refrigerated cheese ravioli1 can (14-1/2 ounces) diced tomatoes, undrained1 cup beef broth1 can (6 ounces) tomato paste1/2 cup canned black beans, rinsed and drained1 tablespoon brown sugar1 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper4 cups fresh baby spinach
Preparation
Cook ravioli according to package directions. Meanwhile, in a large skillet, combine the tomatoes, broth, tomato paste, beans, brown sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.
Drain ravioli; add to tomato mixture. Stir in spinach; cook and stir for 4-5 minutes or until wilted.
