Chinese Sweet 'N Sour Ravioli - cooking recipe

Ingredients

1 can (12 oz.) luncheon meat, cubed
1/4 c. chopped onions
2 Tbsp. margarine
1 can (1 lb.) sliced pineapple
1/4 c. brown sugar
1/4 c. cider vinegar
2 cans (15 oz.) Chef Boyardee mini ravioli
large pitted prunes

Preparation

Saute luncheon meat and onions in margarine.
Drain syrup from canned pineapple.
Stir 1/2 cup pineapple syrup into meat-onion mixture along with brown sugar and vinegar.
Bring to boil.
Add mini ravioli.
Cover and simmer 5 minutes.
Top with pineapple slices and prunes.
Simmer 5 minutes longer.
Serves four.