Save on Pinterest

Fiesta Ravioli

I adapted this recipe to suit our taste for spicy food. The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert. —Debbie Purdue, Freeland, Michigan
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

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

Directions

  • 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.
  • Drain ravioli; add to sauce and gently stir to coat. Top with cheese and olives. Cover and cook over low heat until cheese is melted, 3-4 minutes.
Nutrition Facts
1 serving: 470 calories, 20g fat (9g saturated fat), 74mg cholesterol, 1342mg sodium, 48g carbohydrate (4g sugars, 6g fiber), 23g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • ms11145
    Sep 7, 2020

    i used this as a base recipe and then added ingredients to suit better my family's tastes. Will make again and try other options.

  • Willowsmom1
    Feb 15, 2020

    This recipe has potential, but it needs spices. We are vegetarians, so I used cheese ravioli . Maybe the beef ravioli would have given it more flavor. I’ll try it again, but I think I may add taco seasoning to the sauce.

  • Jess
    Aug 15, 2019

    Really yummy and quick! Thank you! This has become a family favorite!

  • Kris Hodges
    Mar 25, 2019

    We make this whenever we want something quick and delicious. I don't get why anyone wouldn't like it but "to each his own" I guess. We prepare this just because we haven't had it in awhile not only because it's so quick.

  • Rosemary Swope
    Jun 19, 2018

    My husband picked this recipe to try from our June/July Simple and Delicious magazine. Am glad he did. We enjoyed it for dinner tonight. Very good. Thank you Debbie for sharing your recipe. It's a keeper!

  • Bonnie
    Apr 30, 2018

    When I try a new recipe, I try to stick to the ingredients and make it as it reads. I don't skimp by using store brands. I made this recipe to the letter and I am sorry, but it was one of the worst meals I have ever TRIED to serve to my family. One or two bites and out it went. I used mild sauces that I know and have used in other recipes, but it was extremely spicy, The flavors of the sauce did not mesh with the ravioli. I was hoping for a quick dish that is not expensive, but this recipe is headed to the shredder.

  • wunsagin
    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
    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
    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
    Jan 11, 2014

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