Mexican Style Ravioli Recipes

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.

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.

Steps:

• Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the cream and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from the heat.
• Preheat the broiler to high.
• For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese.
• Broil until the top is browned and bubbly, about 8 minutes.