FIESTA RAVIOLI
I adapted this recipe to suit our taste for spicy food. The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert. -Debbie Purdue, Freeland, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. , Drain ravioli; add to sauce and gently stir to coat. Top with cheese and olives. Cover and cook over low heat until cheese is melted, 3-4 minutes.
Nutrition Facts : Calories 470 calories, Fat 20g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 1342mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 6g fiber), Protein 23g protein.
TOASTED MEXICAN RAVIOLI
We like Mexican and Italian foods, so spicy breaded ravioli gives us the best of both worlds. We serve sauce on the side and pass the queso fresco. -Cristy King, Scott Depot, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, whisk eggs and buttermilk. Mix bread crumbs and taco seasoning in a separate shallow bowl. Dip ravioli in egg mixture, then in crumb mixture, patting to help coating adhere., In an electric or deep skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels; immediately sprinkle with cheese. For sauce, in a small saucepan, heat enchilada sauce. Stir in sour cream until blended; heat through. Serve with ravioli and, if desired, jalapeno slices.
Nutrition Facts : Calories 789 calories, Fat 41g fat (14g saturated fat), Cholesterol 141mg cholesterol, Sodium 1490mg sodium, Carbohydrate 75g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein.
HOMEMADE RAVIOLI
Turn your hand to making your own pasta with this homemade ravioli. It's stuffed with a creamy ricotta and spinach filling and tossed in sage butter to finish
Provided by Anna Glover
Categories Dinner
Time 1h25m
Number Of Ingredients 12
Steps:
- To make the pasta, put the flour in a bowl and make a well in the middle. Add the eggs and egg yolks and mix with a fork, bringing more of the flour in from the sides as you mix. Once the mixture comes together into a ball, tip it out onto a work surface and knead for 10-15 mins until firm and smooth. Wrap and leave to rest for 30 mins.
- Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the garlic for 30 seconds. Add the spinach with a few tablespoons of water, and cook until the spinach has wilted and is dark green and the water has evaporated. Stir in the lemon zest, grate over some nutmeg and season. Tip the mixture into a bowl and leave to cool.
- Cut the pasta dough into four pieces so it's easier to work with. Run one piece through a pasta machine (leaving the remaining pieces covered to prevent them drying out), starting with the widest setting and working down to the thinnest setting. Keep the machine and the pasta well floured to prevent sticking or tearing.
- Mix the ricotta into the spinach mixture and season well. Do this just before you're ready to fill the pasta, or chill until needed.
- To make the ravioli, cut a sheet of pasta in half so you have two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, spaced 5cm apart, over one of the pasta sheets. Brush the exposed pasta around the filling with water. Gently lift the second pasta sheet over the fillings, and use the side of your hand to press the pasta sheets together around the fillings to seal, ensuring there are no air bubbles.
- Stamp out the ravioli using a round cutter (position it so the filling is in the centre of the circle), or use a sharp knife to cut out square ravioli. Arrange in a single layer over baking trays dusted with flour, then repeat the process with the remaining pasta dough pieces. Will keep, covered and chilled, for up to two days.
- To cook, bring a large pan of salted water to the boil and gently lower in the ravioli using a slotted spoon. Boil for 2-3 mins until the pasta is cooked through, then remove to a bowl using a slotted spoon. (You may need to cook the ravioli in batches to ensure it's evenly cooked.)
- Heat the butter in a large frying pan over a medium-high heat, drop in the sage and fry until the butter turns a nutty brown and the sage leaves are crisp. Remove from the heat and toss in the ravioli. Sprinkle with parmesan and some lemon juice, then season with cracked black pepper and toss gently in the butter to coat. Divide between warm bowls and sprinkle with more parmesan before serving.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.54 milligram of sodium
FAST FIESTA MEXICAN RAVIOLI
Found this recipe in Quick Cooking magazine. It gives the ravioli a different flair. And it is quick and easy to prepare. Change the cheese or type of ravioli for a different taste.
Provided by Ducky
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook ravioli per package instructions.
- In large skillet, combine enchilada sauce and salsa.
- Stir and cook until heated through.
- Drain ravioli and add to enchilada sauce/salsa mixture.
- Stir to coat.
- Top with cheese and olives.
- Cover and cook for 3-4 minutes over low heat until cheese is melted.
HOMEMADE RAVIOLI
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!-Lori Daniels, Hartland, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 28
Steps:
- Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
Nutrition Facts : Calories 856 calories, Fat 27g fat (13g saturated fat), Cholesterol 279mg cholesterol, Sodium 1139mg sodium, Carbohydrate 110g carbohydrate (19g sugars, Fiber 7g fiber), Protein 42g protein.
EASY MEXICAN RAVIOLI
Cheese ravioli comes alive in this tangy, slightly sweet tomato sauce. With its tasty mix of seasonings, spinach and beans, the only side to this saucy dish you'll need is extra napkins!!
Provided by Cutechef1215
Categories Mexican
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook ravioli according to package directions. Meanwhile in a large skillet, combine tomatoes, broth, tomato paste, beans, brown sugar, oregano, salt and pepper. Bring to boil. Reduce heat; simmer, uncovered, 3-4 minutes or until heated through.
- Drain ravioli; add tomato mixture. Stir in spinach. Cook and stir 4-5 minutes or until wilted.
- Enjoy!
Nutrition Facts : Calories 113.5, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.2, Sodium 990.5, Carbohydrate 24.2, Fiber 6.2, Sugar 12.5, Protein 5.9
More about "easy mexican ravioli recipes"
EASY MEXICAN RAVIOLI LASAGNA (JUST 5 INGREDIENTS AND …
From twohealthykitchens.com
Estimated Reading Time 7 mins
MEXICAN STYLE CHEESY RAVIOLI BAKE | CHEW OUT LOUD
From chewoutloud.com
4.7/5 (3)Category Dinner, Pasta, Tex MexServings 6Total Time 1 hr 5 mins
- In a large saucepan/skillet, make the sauce: Add all sauce ingredients, stirring to combine well. Bring mixture to a boil over medium-high heat. Remove from heat.
- In a 9×13 baking dish, evenly spread a thin layer of the sauce on bottom. Add half the ravioli, topped with half the sauce, followed by half the shredded cheese. Repeat layer with frozen ravioli, sauce, and cheese.
- Bake uncovered for 45 minutes, or until cheese is golden and melty (if it starts browning too early, lightly tent with foil.) Garnish as desired and serve hot.
30 RAVIOLI RECIPES THAT’LL FILL YOU WITH JOY | TASTE OF HOME
From tasteofhome.com
EASY MEXICAN RAVIOLI LASAGNA | THE KITCHEN IS MY …
From thekitchenismyplayground.com
MEXICAN RAVIOLI – ADD SALT & SERVE
From addsaltandserve.com
EASY CHEESY BAKED RAVIOLI • SALT & LAVENDER
From saltandlavender.com
ONE-POT CREAMY TUSCAN RAVIOLI SOUP RECIPE
From pillsbury.com
CREAMY ENCHILADA RAVIOLI CASSEROLE RECIPE
From pillsbury.com
EASY RAVIOLI RECIPE - DOMENICA MARCHETTI - FOOD & WINE
From foodandwine.com
EASY BAKED RAVIOLI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
16 BEST RAVIOLI RECIPES - EASY IDEAS FOR RAVIOLI - DELISH
From delish.com
EASY HOMEMADE RAVIOLI - THE ENDLESS MEAL®
From theendlessmeal.com
21 EASY AND DELICIOUS RAVIOLI RECIPE IDEAS - TASTE OF HOME
#30-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #north-american #pasta #mexican #easy #inexpensive #pasta-rice-and-grains #ravioli-tortellini #3-steps-or-less
You'll also love