A southwestern twist on ravioli, it's simple and hearty!
1 package (20 oz) refrigerated cheese ravioli
1 can (14-1/2 oz) diced tomatoes, undrained
1 cup beef broth
1/2 cup canned black beans, rinsed and drained
1 tbsp brown sugar
1 tsp dired oregano
1/4 tsp salt
1/4 tsp pepper
4 cups fresh baby spinach
Cook the 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 the tomato mixture. Stir in spinach; cook and stir for 4-5 minutes or until spinach is wilted.