Cook’s Notes: A great bean and pasta combination for a meatless dinner. Linda Larsen is a very inspiring cook. You could also think of this dish as “Ravioli con Fagioli”. Her suggested menu: ravioli, green salad, breadsticks, and ice cream.
8 oz spinach and ricotta ravioli (to yield 4 cups cooked pasta)
2 Tbsp olive oil
1 red bell pepper, seeded and diced
25 oz jar pasta sauce
1/3 cup water
15 oz can black beans, rinsed and drained
Cook the pasta according to package directions.
In the meantime, saute the red bell pepper in the olive oil. Add the pasta sauce, water, and beans. (Tip: Add the water to the jar, recap the jar, and shake to remove all the sauce.)
Drain the ravioli, and toss with the hot sauce.
Source: Adapted from The Everything Quick and Easy Cookbook by Linda Larsen.