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.