Toasted Mexican Ravioli Recipe

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Toasted Mexican Ravioli Recipe
Toasted Mexican Ravioli Recipe photo by Taste of Home
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Toasted Mexican Ravioli Recipe

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5 2 2
Publisher Photo
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, WV
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup enchilada sauce
  • 1/2 cup sour cream
  • Fresh or pickled jalapeno slices, optional

Directions

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. Yield: 4 servings.
Originally published as Toasted Mexican Ravioli in Simple & Delicious August/September 2015

  • 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 (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup enchilada sauce
  • 1/2 cup sour cream
  • Fresh or pickled jalapeno slices, optional
  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Toasted Mexican Ravioli in Simple & Delicious August/September 2015

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Reviews forToasted Mexican Ravioli

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MY REVIEW
amsm User ID: 8302234 232711
Reviewed Sep. 12, 2015

"These were amazing! I will be making them again! The breading had great flavor and the sauce is simple but perfect alongside these. I served them at a party and had lots of compliments."

MY REVIEW
Angel182009 User ID: 6228642 230975
Reviewed Aug. 9, 2015

"FANTASTIC!!! I really liked the breaded seasoning for the ravioli and my husband favored the dipping sauce. I will definitely be making these again."

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