Fast Fiesta Mexican Ravioli Recipes

TOASTED MEXICAN RAVIOLI

Toasted Mexican Ravioli image

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

Ingredients

3 large eggs
1/4 cup buttermilk
1-1/2 cups dry bread crumbs
1 envelope taco seasoning
1 package (25 ounces) frozen beef ravioli, thawed
Oil for frying
1 cup shredded Monterey Jack cheese
1/2 cup enchilada sauce
1/2 cup sour cream
Fresh or pickled jalapeno slices, optional

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.

FIESTA RAVIOLI

Fiesta Ravioli image

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

Ingredients

1 package (25 ounces) frozen beef ravioli
1 can (10 ounces) enchilada sauce
1 cup salsa
2 cups shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced ripe olives, drained

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.

MEXICAN-STYLE RAVIOLI

Mexican-Style Ravioli image

This easy, hearty pasta dish uses up leftover diced tomatoes, black beans, and spinach so there's no waste. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 package (20 ounces) refrigerated cheese ravioli
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup beef broth
1 can (6 ounces) tomato paste
1/2 cup canned black beans, rinsed and drained
1 tablespoon brown sugar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh baby spinach

Steps:

Cook ravioli according to package directions. Meanwhile, in a large skillet, combine the tomatoes, broth, tomato paste, beans, brown sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. , Drain ravioli; add to tomato mixture. Stir in spinach; cook and stir for 4-5 minutes or until wilted.

Nutrition Facts : Calories 503 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 1162mg sodium, Carbohydrate 80g carbohydrate (15g sugars, Fiber 9g fiber), Protein 26g protein.