Sunday, May 25, 2014

Rethink Things

I'm always intrigued by recipes that change things up so that they are a little out of the ordinary. So, when I saw this recipe for ravioli that put a Mexican spin on an Italian favorite, I had to try it. Just as a heads up though, it is quite spicy. If you like things a little milder, I would suggest topping it with a dollop of sour cream, or stirring 1/4 cup to 1/2 cup of sour cream into the sauce before serving.

Fiesta Ravioli


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


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 for 3-4 minutes or until cheese is melted.

Yield: 4-6 servings.

Source: Taste of Home. You can find it here.

Notes: Again, as I said above, this is spicy. So, if you want it less spicy (especially for kids who will definitely find this too spicy), I suggest topping it with some sour cream, or stirring it in. Also, I couldn't find beef ravioli, so I used four cheese ravioli and it worked great.


  1. I kept meaning to make these, but the olives as a main ingredient scared me off because my husband is olive averse. I'll bet the beef ravioli would make it a little more Tex-Mex.

  2. The olives can easily be omitted if anyone dislikes them. In fact, a good alternative would be to top this with bottled jalapeno slices (and a dollop of sour cream if you want it a little more mellow, because this was spicy!). Along the same line of thinking, if you used jalapenos instead of the olives, you could also substitute the Monterey Jack cheese for Pepper Jack cheese if you want this even spicier.