Four-Cheese Ravioli with Beans in Tomato Sauce

Ingredients:
8 oz can of tomato sauce
1/2 large onion chopped
2 to 4 garlic pods, chopped
1 15oz can of black beans
Italian seasonings
Salt and Black Pepper
Pecorino romano or Parmesan cheese

1. Boil water in a big stock pot. Add salt and olive oil. When water comes to a rolling boil, add 3 cups of store bought ravioli of your choice. If your stock pot is small, cook the ravioli in batches. Overcrowding the pot will result in mushy and uncooked ravioli. Follow the packet for cooking instructions. Drain the ravioli reserving the water to make the sauce.  Run cold water on the ravioli in a colander and drizzle some more oil and toss. Set aside.
2. In a flat bottom pan, heat olive oil and butter. Add 2 to 4 medium garlic pods, chopped. Sautee for couple minutes.  Add 1/2 of large onion, chopped. Sautee until translucent without burning the onion.  Add 1 cup of white wine and stir. 
3.  Add 2 cups of tomato sauce to the pan and stir.  Add about 2 cups of the reserved liquid used for boiling the ravioli and stir.  Add a dash of Italian seasonings.  Season with salt, black pepper, and a pinch of sugar to reduce the tartness of the sauce.  Cover and let the sauce simmer for about 3 to 5 minutes.
4. Rinse black beans from the can by running cold water in a colander with beans in it.  Add the beans.  Cover and let the beans cook in the sauce covered for another 3 to 4 minutes.
5. Uncover and add the ravioli. Toss gently. Adjust seasonings. Top it off with some freshly grated Pecorino Romano or Parmesan cheese.