Fiesta Ravioli Recipe
Fiesta Ravioli Recipe photo by Taste of Home
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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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wunsagin User ID: 791731 230901
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."

MotherThyme User ID: 6201747 128961
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!"

Dailyn User ID: 2943793 153165
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.."

luigimon User ID: 1692040 93791
Reviewed Jan. 11, 2014

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

marcenath User ID: 7381686 128938
Reviewed Jan. 6, 2014

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

katlaydee3 User ID: 3741999 128860
Reviewed Jan. 21, 2013

"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."

grammysfault User ID: 4035485 143035
Reviewed May. 12, 2012

"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!"

valanddansmith User ID: 988113 65697
Reviewed Jan. 18, 2012

"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!"

mkfrazier User ID: 4922365 75881
Reviewed Nov. 21, 2011

"We added some leftover sausage and chicken thighs which made for a heartier recipe-and very delicious. quick and easy, too!"

devilgrrl User ID: 5356323 65696
Reviewed Sep. 8, 2010

"This is easy to make & tastes very good. My 11 year old loves it!"

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