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Fiesta Ravioli Recipe

Fiesta Ravioli Recipe

"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. YIELD: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


  • 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.

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.

Reviews for Fiesta Ravioli

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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."

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."

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!"

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!"

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!"

Reviewed Sep. 8, 2010

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

Reviewed Jan. 20, 2010

"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 Jun. 20, 2009

"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 Mar. 14, 2009

"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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