Crowd Pleasing Ravioli Nachos Recipes

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RAVIOLI NACHOS



Ravioli Nachos image

Make and share this Ravioli Nachos recipe from Food.com.

Provided by LAURIE

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb cheese ravioli, cooked according to package direction and drained
1 cup reduced-fat refried beans with green chilies
1/4 cup salsa
shredded reduced-fat sharp cheddar cheese
1 cup shredded lettuce
1 cup chopped tomato
2 tablespoons chopped ripe olives
1 tablespoon chopped cilantro

Steps:

  • In a small bowl, combine beans and salsa. Arrange ravioli in a single layer on a large microwave-safe platter.
  • Spoon bean mixture onto ravioli; sprinkle with cheese.
  • Microwave on High 4 to 5 minutes or until cheese begins to melt.
  • Top with remaining ingredients.
  • Serve with light sour cream, if desired.
  • To make ahead: Cook ravioli several hours ahead and arrange on platter; cover and refrigerate.
  • Chop toppings and wrap in plastic wrap; refrigerate.
  • Assemble as directed.
  • Increase microwave time by 2 minutes turning platter halfway through cooking time.

TRASH CAN NACHOS



Trash Can Nachos image

Provided by Guy Fieri

Time 2h

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Carne Asada: Combine 2 minced garlic cloves, 2 tablespoons lime juice and 1 teaspoon kosher salt; rub all over 8 ounces skirt steak and refrigerate 30 minutes. Grill over high heat, turning, until charred, 6 to 8 minutes. Let rest, then chop.
  • Super Melty Cheese (SMC): Melt 2 tablespoons butter in a saucepan over medium heat; add 1 tablespoon flour and whisk until smooth and toasted, 5 minutes. Whisk in 1 cup each whole milk and heavy cream; bring to a boil. Add 2 ounces each grated mild cheddar, monterey jack, Oaxaca and asadero cheese. Whisk until melted. Stir in a pinch each of cayenne and cumin, 1 tablespoon each minced pickled jalapenos and pickled jalapeno juice and 2 tablespoons pico de gallo. Remove from the heat and keep warm.
  • Black Beans: Rinse 1 cup dried black beans, then soak in water overnight; drain. Transfer to a saucepan, cover with water by 2 inches and bring to a boil; reduce to a simmer. Add 1/2 cup minced sweet onion, 1 clove minced garlic, 1/2 tablespoon kosher salt and 1 sprig epazote (or 1 teaspoon dried Mexican oregano). Simmer until the beans are tender, about 1 hour, adding more water as needed. Discard the epazote.
  • Make the carne asada, super melty cheese (SMC) and black beans (see above).
  • Spoon some of the SMC in a large tin can (an empty 110-ounce can works well, or you can use a pot or a metal bucket). Layer 1/4 pound tortilla chips one-quarter of the way up.
  • Spoon more SMC over the chips, then sprinkle with a layer each of carne asada and black beans. Sprinkle with pico de gallo, shredded cheddar, sliced jalapeno, crumbled Cotija cheese, sliced red onion, julienned radish and chopped cilantro; drizzle with Mexican crema.
  • Repeat to make 3 more layers of chips, SMC, meat, beans and toppings. Place a large round platter or tray on top of the nachos; invert onto the platter and remove the can. Garnish with more pico de gallo, cilantro, red onion and jalapeno.

CROWD-PLEASING RAVIOLI NACHOS



Crowd-Pleasing Ravioli Nachos image

Lightly breaded and deep-fried, ravioli goes to a new level in this nacho-like appetizer. Kids and grown-ups can't get enough of the crispy, cheesy, flavorful crowd pleasers.-Robert Doornbos, Jenison, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 6-1/2 dozen.

Number Of Ingredients 15

1 package (25 ounces) frozen cheese ravioli
1 package (25 ounces) frozen sausage ravioli
3 large eggs, lightly beaten
2 cups seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/8 teaspoon garlic salt
Oil for deep-fat frying
3/4 cup Alfredo sauce
3/4 cup spaghetti sauce
2 cups shredded cheddar cheese
5 green onions, sliced
1 can (3.8 ounces) sliced ripe olives, drained
Additional spaghetti sauce, optional

Steps:

  • Cook ravioli according to package directions. Drain and pat dry. Place eggs in a shallow bowl. In another shallow bowl, combine the bread crumbs, Parmesan cheese, pepper flakes, pepper and garlic salt. Dip ravioli in the eggs, then bread crumb mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ravioli, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels., Arrange ravioli in an ungreased 15x10x1-in. baking pan. Spoon sauces over ravioli; sprinkle with cheddar cheese. , Bake at 350° for 3-5 minutes or until cheese is melted. Sprinkle with onions and olives. Serve immediately with additional spaghetti sauce if desired.

Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 162mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

CLASSIC PUB STYLE NACHOS



Classic Pub Style Nachos image

I got this recipe from summer camp, and when I made them at home, my whole family was impressed. Layers of tortilla chips and salsa with the works on the side - tastes just like the nachos they serve at restaurants. Perfect for a party!

Provided by sweets

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 25m

Yield 6

Number Of Ingredients 10

¼ cup chopped red onion
4 tomatoes, seeded and finely chopped
½ cup chopped fresh parsley
¼ cup olive oil
1 lime, juiced
1 pinch salt and black pepper
1 (8 ounce) package tortilla chips
2 cups shredded Cheddar cheese, divided
½ cup sour cream
½ cup guacamole

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
  • Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
  • Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 32.8 g, Cholesterol 48 mg, Fat 36.6 g, Fiber 4.2 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 413.6 mg, Sugar 3.6 g

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