Best 3 Ravioli With Salsa Black Bean Sauce Recipes

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Ravioli, those delightful parcels of pasta filled with an array of delectable fillings, take on a vibrant and flavorful twist when paired with a zesty salsa black bean sauce. This culinary masterpiece combines the classic comfort of ravioli with the bold and spicy flavors of fresh salsa and tender black beans. Whether you prefer the delicate taste of cheese ravioli or the hearty goodness of meat-filled varieties, this sauce is sure to elevate your ravioli experience to new heights. Get ready to embark on a culinary journey as we explore the best recipes for ravioli with salsa black bean sauce, turning your ordinary meal into an extraordinary fiesta of flavors.

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RAVIOLI WITH SALSA-BLACK BEAN SAUCE



Ravioli with Salsa-Black Bean Sauce image

Number Of Ingredients 6

1 (9-ounce) package refrigerated cheese-filled ravioli noodles
1 (14 1/2-ounce) can salsa-style tomato, undrained
1 (15-ounce) can black beans, drained
2 teaspoons chili powder
1/2 teaspoon cumin
2 tablespoons chopped fresh cilantro

Steps:

  • 1. In large saucepan, cook ravioli to desired doneness as directed on package. Drain in colander cover to keep warm.2. In same saucepan, combine tomatoes, beans, chili powder and cumin mix well. Cook over medium heat for 5 minutes or until thoroughly heated, stirring occasionally.3. Carefully stir in cooked ravioli. Spoon onto serving platter sprinkle with cilantro.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 450 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 5 g 25% * Cholesterol: 75 mg 25% * Sodium: 930 mg 39% * Total Carbohydrate: 64 g 21% * Dietary Fiber: 10 g 40% * Sugars: 6 g * Protein: 23 g * Vitamin A: 35% * Vitamin C: 25% * Calcium: 30% * Iron: 25% * Dietary Exchanges: 4 Starch, 1 Vegetable, 1 Very Lean Meat, 1 1/2 Fat or 4 Carbohydrate, 1 Vegetable, 1 Very Lean Meat, 1 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

RAVIOLI WITH SALSA-BLACK BEAN SAUCE



Ravioli With Salsa-Black Bean Sauce image

Make and share this Ravioli With Salsa-Black Bean Sauce recipe from Food.com.

Provided by Lakerdog2

Categories     Black Beans

Time 20m

Yield 1 1/3 cup, 3 serving(s)

Number Of Ingredients 6

1 (9 ounce) package ravioli (cheese filled)
1 (14 1/2 ounce) can tomatoes (undrained, salsa style or with green chiles)
1 (15 ounce) can black beans (drained)
2 teaspoons chili powder
1/2 teaspoon cumin
2 tablespoons cilantro (chopped)

Steps:

  • Cook ravioli to desired doneness, drain and cover to keep warm.
  • In same saucepan, combine tomatoes, beans, chili powder and cumin; mix well. Cook over medium 5 minutes or until thoroughly heated.
  • Carefully stir in cooked ravioli. Spoon onto serving platter and top with fresh cilantro.

Nutrition Facts : Calories 218.9, Fat 1.4, SaturatedFat 0.3, Sodium 26.7, Carbohydrate 40.1, Fiber 14.6, Sugar 3.8, Protein 14.1

BASIC RAVIOLI WITH A BUTTER-SAGE SAUCE



Basic Ravioli with a Butter-Sage Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

3 cups ricotta
3/4 cup grated Parmigiano
3 eggs
Kosher salt
1 recipe Chef Annes All-purpose Pasta Dough, recipe follows
Semolina, for dusting
2 sticks unsalted butter
1 to 1 1/2 cups chicken stock
12 leaves fresh sage, torn
Kosher salt
1 pound all-purpose flour
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil
Kosher salt
1 to 2 tablespoons water or more if needed

Steps:

  • For the filling: Add the ricotta, Parmigiano and eggs and sprinkle with salt in a bowl. Adjust seasoning if needed. Put the filling in a pastry bag and reserve.
  • For the pasta: Set the pasta roller on the widest setting (#1). Start with half the pasta dough; keep the other half covered until ready to use. Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller, twice dusting it in between rolls if it feels sticky. Fold the dough into thirds and turn it 90 degrees (a quarter turn) and run it through the pasta machine 2 to 3 times. Move the roller to the next setting (#2) and run the pasta through. Dust lightly with flour if the dough feels sticky. Continue to run the dough through the machine reducing the opening (or moving the setting to the next larger number) in between every roll. Stop when you get to the correct thinness, this will usually be around number 5 or 6 on the dial, but every machine is different, you will have to be the judge of your own pasta thickness.
  • To assemble the ravioli: Lay out the dough on a flat surface. Brush the lower half of the dough (the part that is closest to you) lightly with water. This is the glue that will hold the ravioli together. Use the glue sparingly, if you use too much the pasta will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches between each ball. Fold the top half of the pasta down over the filling to meet the bottom edge. Using your index fingers, poke around each filling ball to seal the ravioli shut, AND to make sure that there are no air bubbles. Using a fluted round cutter or a fluted pastry wheel or even a drinking glass, cut out each ravioli. Transfer to a sheet tray dusted with semolina or polenta and reserve until ready to use.
  • To cook the ravioli and make the sauce: Add the butter to a large saute pan and bring to a medium heat. Add 1 cup of chicken stock and season with salt. Shake the pan to incorporate the butter and stock, and simmer until the stock has reduced a bit and the sauce looks velvety and is the consistency of heavy cream. If the sauce thickens too much, adjust the consistency with chicken stock. Add the sage and season with salt.
  • Add the ravioli to the pot of boiling water and cook for 3 to 4 minutes. Carefully remove the ravioli from the cooking water and put them immediately into the sauce. Bring the sauce to a boil, shaking frequently to be sure that the ravioli don'(TM)t stick to the bottom of the pan.
  • Transfer the ravioli to a serving platter. Mangia Bene!
  • Put the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
  • Using a fork, beat the eggs together with the olive oil, salt and water. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
  • When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
  • When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
  • Roll and cut the pasta into desired shape. How smooth and supple!

Tips:

  • To make the salsa, use ripe tomatoes for the best flavor.
  • If you don't have fresh cilantro, you can substitute dried cilantro, but use only half the amount.
  • Be sure to drain and rinse the black beans well before adding them to the sauce.
  • If you like a spicy sauce, add a pinch of cayenne pepper or a few drops of hot sauce.
  • To make the ravioli, use a wonton wrapper or pasta dough. If you're using wonton wrappers, be sure to wet the edges before sealing them.
  • Cook the ravioli in boiling water until they float to the top, then remove them with a slotted spoon.
  • Serve the ravioli with the salsa black bean sauce and a sprinkle of Parmesan cheese.

Conclusion:

This ravioli recipe with salsa black bean sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The ravioli are filled with a creamy cheese filling and the salsa black bean sauce is flavorful and tangy. This dish is sure to be a hit with the whole family.

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