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"I adapted this recipe to suit our taste for spicy food," writes Debbie Purdue of Freeland, Michigan. "The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert."
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 470 calories, 20 g fat (9 g saturated fat), 74 mg cholesterol, 1,342 mg sodium, 48 g carbohydrate, 6 g fiber, 23 g protein.
Originally published as Fiesta Ravioli in Quick Cooking January/February 2005, p10
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Reviewed on Jan. 21, 2013 by katlaydee3
This was delicious! I used Trader Joe's Beef Bolognese Ravioli (fresh not frozen). I also heated the salsa, sauce and olives in the pasta pot while the ravioli were draining. I mixed in the ravioli and poured it in a greased 9x13 pan; sprinkled the cheese on top, and put in a 350 oven for about 10 minutes to melt and get bubbly. I will definitely make this again.
Reviewed on May. 12, 2012 by grammysfault
Fast, easy recipe, nice and hearty. I add a can of corn and a can of black beans (drained and rinsed), and also bit more salsa (maybe 1/4 cup). While the ravioli are cooking, I mix the rest of the ingredients in a bowl (except the cheese), then add the ravioli when they are done. After that, I put it in a large baking dish (13x9) and top with the cheese. Pop it in the oven to get bubbly and then it's good to go!
Reviewed on Jan. 18, 2012 by valanddansmith
This was soooo good!!! Made it just as the recipe called for, except that I didn't bother heating the sauce and the salsa in another skillet - I just heated it in the pot that I cooked the ravioli in while the ravioli was draining. This is definitely on the cheesy side so I think you could cut back a bit on the cheese if you wanted to... Also, I thought this was the perfect meat:pasta ratio so I can't really imagine adding other meats to it. This was a very hearty/heavy dish - it was great served with a tossed salad with a salsa/ranch dressing. Will definitely make it again!
Reviewed on Nov. 21, 2011 by mkfrazier
We added some leftover sausage and chicken thighs which made for a heartier recipe-and very delicious. Quick and easy, too!
Reviewed on Sep. 08, 2010 by devilgrrl
This is easy to make & tastes very good. My 11 year old loves it!
Reviewed on Jan. 20, 2010 by pkosborn
I made this recipe with cheese ravioli and added chopped zucchini and different colored sliced bell peppers to cook in the sauce to add bulk. Using 6 raviolis per serving and reducing the cheese topping to 1/2 cup for "garnish", that would bring the calories down to around 350 per serving.
Reviewed on Jun. 20, 2009 by eawinters
This was good and very easy but we won't have it often, as I was unable to get the fat down low enough. I decreased the cheese to 1 1/3 cup and used reduced-fat sharp cheddar for half of it. There is, I believe, a reduced-fat Monterey Jack on the market but my stores do not carry it, mores the pity.
Reviewed on Mar. 14, 2009 by Sheri Dye
This is an easy recipe for anyone in the family to prepare. The ingredients are easy to keep on hand for a fast meal and it presents nicely. We prepare it often.
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