Mexican Ravioli is an easy, cheesy stovetop recipe that is ready in 20 minutes, so skip the drive-thru and serve up a home-cooked meal that everyone will love.
⏲️ Time needed
This quick and easy recipe will be ready in 20 minutes.
- beef ravioli
- Monterey Jack cheese
- black olives
Homemade Enchilada Sauce
- tomato sauce
- dried oregano
- garlic powder
- chili powder
- onion powder
- ground cumin
🍲 Adaptations for dietary restrictions
Vegetarians can substitute cheese ravioli, and the dish can be enhanced with any number of other ingredients like black beans, fire-roasted tomatoes, or corn that you may have on hand.
Cook the ravioli according to package directions.
Combine the enchilada sauce ingredients in a bowl and stir until well mixed. In a skillet, mix 10 ounces of the enchilada sauce and the salsa over low heat. Save the remaining enchilada sauce to add to leftovers.
When the pasta is cooked, drain and add to the skillet. Mixing carefully, add olives and cheese, and serve.
🥗 Side dishes
This is a filling dish, so I usually just serve it with a side salad.
- 25 ounces beef ravioli, fresh or frozen
- 1 cup salsa
- 2 cups Monterey Jack cheese
- 2.25 ounce can sliced black olives, drained
- 15 ounces tomato sauce
- ½ teaspoon dried oregano
- ½ - 1 teaspoon ground chili powder
- 1 teaspoon onion powder
- ½ - 1 teaspoon cumin, or to taste
- Cook ravioli according to package directions.25 ounces beef ravioli
- While the ravioli is cooking, combine the ingredients for the enchilada sauce in a bowl and mix well.½ teaspoon dried oregano, ½ - 1 teaspoon ground chili powder, 1 teaspoon onion powder, ½ - 1 teaspoon cumin, 15 ounces tomato sauce
- In a skillet, mix 10 ounces of the enchilada sauce and the salsa over low heat. Save the remaining enchilada sauce to add to leftovers.1 cup salsa
- When pasta is cooked, drain and add to skillet.
- Mixing carefully, add olives and cheese and serve.2 cups Monterey Jack cheese, 2.25 ounce can sliced black olives
Nutrition per serving
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