Serves: 6 generous servings
  • 2 tbsp cooking oil
  • ½ cup chopped onion
  • 2-3 garlic cloves, smashed and chopped
  • ½ cup tomato paste
  • ½ cup red wine
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 2 cup chicken broth
  • 1 tbsp apple cider vinegar
  • 1 package fresh or frozen cheese ravioli (I used cheese and spinach ravioli for this)
  • 2 generous cups of cooked chicken (a rotisserie chicken works very well for this)
  • 1 cup drained canned corn niblets
  • 1 cup drained canned black beans
  • 1 generous cup of shredded cheese (I used a Mexican blend)
  • Chopped parsley or cilantro to garnish (optional)
  1. Sauté onion and garlic gently in cooking oil until fragrant.
  2. Deglaze with red wine then stir in tomato paste, seasonings, broth and vinegar.
  3. Simmer until sauce is reduced and thickened to about 2 cups.
  4. Cook the ravioli according to directions under-cooking slightly as it will continue to cook when baked.
  5. Ladle enough sauce to coat the bottom of baking pan.
  6. Top with ⅓ of ravioli, then ½ of chicken, then ½ of corn and beans,
  7. Top this with another few ladles of sauce then ⅓ cheese.
  8. Repeat.
  9. Finally top with the rest of ravioli, sauce then cheese.
  10. If baking in a conventional oven, cook uncovered at 350 deg for about 25 minutes until bubbly and cheese is melted and browned slightly.
  11. If baking in an Omnia stove top oven, heat base plate on high for 5 minutes.
  12. Set covered Omnia pan on base plate for another 5 minutes on high then reduce burner to medium low for about 25 minutes.
  13. Remove from heat/oven and let rest for 5 minutes before serving.
  14. Garnish with chopped parsley if using and pass the bread.