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. Serve with any Mexican toppings you like or none at all—it's perfect for the whole family!
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
See recipe card for quantities
How to make Mexican Ravioli
Cook the ravioli according to package directions. While the ravioli is cooking, combine the ingredients for the enchilada sauce and mix well.
In a large skillet, combine the homemade enchilada sauce and the salsa and mix.
Add the cooked ravioli to the skillet and toss gently to mix with the sauce.
Mixing carefully, add black olives. Top with cheese and cilantro (or the toppings of your choice) and serve.
Mexican Ravioli is so easy to make and can be adapted to both what you have on hand and what your family likes. Here are some variations:
- Loaded - add a variety of Mexican-style ingredients like black beans, fire-roasted tomatoes, or corn for a heartier version
- Baked - use an oven-proof skillet and bake the dish for about 15 minutes after adding the cheese but before adding the other toppings
- Vegetarian - substitute cheese ravioli
- Make-your-own - prepare just the base recipe and top with cheese, then let each person top their own (great if you have picky eaters)—just have the condiments available when you serve. We suggest black olives and cilantro in the recipe, but you could add Mexican-style options like crispy jalapeños, green salsa, pickled jalapeños, pica de gallo, and more. The options are plentiful!
Store in an airtight container for 2-3 days. The longer it is stored, the more the pasta will soak up the sauce, so this is a dish that is best eaten sooner rather than later.
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
- fresh cilantro, for garnish
- 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 and mix well. You can do this in a bowl or directly in the skillet before heating.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 over low heat, combine the enchilada sauce and the salsa and mix.1 cup salsa
- When pasta is cooked, drain and add to sauce in skillet.
- Mixing carefully, add black olives. Top with cheese and cilantro (or the toppings of your choice) and serve.2 cups Monterey Jack cheese, 2.25 ounce can sliced black olives, fresh cilantro
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