Gluten Free Cheese Ravioli Southwest Skillet - Rosina Celentano

Gluten Free Cheese Ravioli Southwest Skillet - Rosina Celentano

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Yields

6

Directions

  1. Bring a large pot of water to a boil and boil the ravioli according to the package instructions
  2. Preheat your broiler. While the water boils and the ravioli cooks, cook the vegetables
  3. In a oven-safe skillet, heat olive oil over medium heat. Add onion and garlic; sauté 5 min until soft. Add jalapeño, red pepper, and corn; cook 5 min. Stir in chipotle, cumin, chili powder, oregano, cayenne, salt, pepper, and black beans; cook 3–5 min
  4. Drain ravioli and add to skillet; turn off heat and toss with lime juice and cilantro. Spread evenly, top with cheese, and broil 30 sec–1 min until melted. Remove and add desired toppings

Ingredients

  • 1 pkg. ea (13 oz.) Celentano Gluten-Free Cheese Ravioli
  • 2 tbsp ea olive oil
  • Half of an ea onion, diced
  • 2 ea garlic cloves, minced
  • 1 ea jalapeno pepper, seeded and diced
  • 2 ea red bell peppers, diced
  • 2 cups ea fresh corn
  • 1 ea chipotle chile, minced
  • 1 tbsp ea cumin
  • 1 tbsp ea chili powder
  • 2 tsp ea dried oregano
  • 1/4 tsp ea cayenne pepper
  • 1/4 tsp ea salt
  • 1/4 tsp ea black pepper
  • 1 1/2 cups ea black beans
  • 1 ea lime, juiced
  • 1/4 cup ea chopped fresh cilantro
  • 1 to 2 cups ea shredded sharp cheddar cheese
  • Optional Toppings: ea sour cream, salsa, guacamole