1 package (20 oz) refrigerated cheese ravioli
1 can (14-1/2 oz) diced tomatoes, undrained
1 cup beef broth
1 can (6 oz) tomato paste
1/2 cup canned black beans, rinsed and drained
1 tablespoon brown sugar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh baby spinach
      

-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.

Simple & Delicious, Jan/Feb 2007