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    Home / Recipes / Main Dishes / Pasta Recipes

    Mexican Ravioli

    Jump to Recipe
    Quick & Easy Mexican Ravioli.
    Composite: Top is ingredients for Mexican Ravioli (tomato sauce, salsa, ravioli, Monterey Jack cheese, black olives, fresh cilantro, dried oregano, chili powder, onion powder, and cumin; bottom is plated Mexican Ravioli with text Quick & Easy Mexican Ravioli.
    Mexican Ravioli - Quick & Easy Weeknight Dinner.
    Mexican Ravioli in a cast iron skillet with a wooden spoon.

    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!

    Cast iron skillet with cooked ravioli mixed with salsa, herbs, and tomato sauce and topped with cheese, black olives, and cilantro.
    Jump to:
    • Video
    • Time needed
    • Ingredients
    • How to make Mexican Ravioli
    • Substitutions
    • Storage
    • Side dishes
    • 📖 Recipe

    Video

    Time needed

    This quick and easy recipe will be ready in 20 minutes.

    Ingredients

    Ingredients for Mexican Ravioli.

    Mexican Ravioli

    • beef ravioli
    • salsa
    • 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

    Composite: Left side is tomato sauce with seasonings on top in a glass bowl; right side is tomato sauce & seasonings mixed together in a cast iron skillet with salsa added.

    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.

    Composite: Left side is cooked ravioli added to prepared red sauce in a cast iron skillet; right side is after mixing the sauce and ravioli.

    Add the cooked ravioli to the skillet and toss gently to mix with the sauce.

    Cast iron skillet with cooked ravioli mixed with salsa, herbs, and tomato sauce and topped with cheese, black olives, and cilantro.

    Mixing carefully, add black olives. Top with cheese and cilantro (or the toppings of your choice) and serve.

    Substitutions

    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!

    Storage

    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.

    Side dishes

    This is a filling dish, so I usually just serve it with a side salad.

    📖 Recipe

    Cast iron skillet with cooked ravioli mixed with salsa, herbs, and tomato sauce and topped with cheese, black olives, and cilantro.

    Mexican Ravioli

    Mexican Ravioli is a quick stovetop meal that packs a southwestern flavor punch.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Cook Time 20 mins
    Total Time 20 mins
    Course Main Dish
    Cuisine Mexican
    Servings 5 servings
    Calories 505

    Ingredients
      

    • 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

    Enchilada Sauce

    • 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
    Prevent your screen from going dark

    Instructions

    • 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

    Notes

    You can use a 10 ounce can of red enchilada sauce as a shortcut.
    Vegetarians can substitute cheese ravioli, and the dish can be enhanced with any number of other ingredients that you may have on hand like black beans, fire-roasted tomatoes, or corn.

    Nutrition per serving

    Calories: 505 calCarbohydrates: 49 gProtein: 25 gFat: 24 gSodium: 1739 mgFiber: 2 gSugar: 6 g
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    Mexican Ravioli
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    Posted by Mary Ann on June 25, 2019; Updated on February 19, 2023Filed Under: 5 Ingredients or Fewer Recipes, Beef Recipes, Pasta Recipes, Quick & Easy Recipes, Stovetop Recipes, Vegetarian (or Vegetarian Option) Recipes

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    Hi there! I'm Mary Ann Kelley, and I'm the food blogger/meal planner here at Add Salt & Serve. Read more

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