Fiesta Ravioli Recipe
Fiesta Ravioli Recipe photo by Taste of Home

Fiesta Ravioli Recipe

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4.5 13 20
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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."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4-6 servings


  • 1 package (25 ounces) frozen beef ravioli
  • 1 can (10 ounces) enchilada sauce
  • 1 cup salsa
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Nutritional Facts

1 each: 470 calories, 20g fat (9g saturated fat), 74mg cholesterol, 1342mg sodium, 48g carbohydrate (4g sugars, 6g fiber), 23g protein


  1. 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.
  2. Drain ravioli; add to sauce and gently stir to coat. Top with cheese and olives. Cover and cook over low heat for 3-4 minutes or until cheese is melted. Yield: 4-6 servings.
Originally published as Fiesta Ravioli in Quick Cooking January/February 2005, p10

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Reviewed Aug. 8, 2015

"a go-to recipe when I want something on the table fast. I do cut down on the cheese and omit the olives, just a personal preference."

Reviewed Jan. 15, 2014

"This has become a family favorite! So easy and perfect for a busy weeknight. I used my homemade enchilada sauce and instead of cooking the sauce and salsa as directed, I tossed it with the cooked ravioli and poured it into a casserole dish. Topped with cheese and olives and baked it at 350 degrees for about 10-12 minutes, until the cheese was melted. So, so good!"

Reviewed Jan. 15, 2014

"This was very good. My Husband loves ravioli so I try to find different ways to make it. This recipe was fast easy and we both really liked it... Will make again and again.."

Reviewed Jan. 11, 2014

"My husband did not like this. I thought it was okay. I won't make it again, though."

Reviewed Jan. 6, 2014

"Very easy to make and it was way good."

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