Ingredients
• 1 lb Fondo Di Toscana Black Bean Ravioli
• 1 pkg. Kilchurn Estate Smoked Chourizo
• 1 - 1/4 tray Jansal Valley Roasted Green Tomatoes
• 1/4lb Southcoast Farms Monterey Jack Cheese (shredded)
• 3 cups Chicken Broth
• 1/4 cup Jansal Valley Fresh Squeezed Lime Juice
• 1 tbsp Jansal Valley Ground Cumin
• 2 tsp Jansal Valley Kosher Sea Salt
• 1/2 tsp Jansal Valley Ground Black Pepper
• Canola Oil (for frying)
• 1/4 cup Fresh Chopped Cilantro

Directions
Place tomatoes in there oil in a small saucepot. Add chicken broth, cumin,
limejuice, salt, and pepper. Simmer until tomatoes are tender (about 20
min.). Transfer to a food processor and puree until smooth.

Return to pot and add cilantro. Roast or grill chorizo then cut into slices. Heat
oil to 350 degrees. Fry ravioli (frozen) until golden. Place ravioli on baking pan and top each with cheese. Put in 300-degree oven until cheese melts.

Garnish with items such as sour cream, cooked black beans, and roasted
sweet corn.