Mexican Ravioli

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

Mexican Ravioli is a quick stovetop meal that packs a southwestern flavor punch. Full of your favorite Mexican flavors and simmered in our easy homemade enchilada sauce, Mexican Ravioli is a perfect meal for a busy weeknight.

Servings per Recipe: 5 servings

Calories per Serving: 505

Cook Time: 20

Total Time: 20

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5 from 1 vote

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 to 1 teaspoon ground chili powder
1 teaspoon onion powder
½ to 1 teaspoon cumin

Instructions

Cook 25 ounces beef ravioli according to package directions.
While the ravioli is cooking, combine 15 ounces tomato sauce, ½ teaspoon dried oregano, ½ to 1 teaspoon ground chili powder, 1 teaspoon onion powder, and ½ to 1 teaspoon cumin to taste and mix well. You can do this in a bowl or directly in the skillet before heating.
In a skillet over low heat, combine the enchilada sauce and 1 cup salsa and mix.
When pasta is cooked, drain and add to sauce in skillet.
Mixing carefully, add 2.25 ounce can sliced black olives (drained). Top with 2 cups Monterey Jack cheese and fresh cilantro (or the toppings of your choice) and serve.

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