Mexican Ravioli is a simple, cheesy stovetop dish that comes together in about 20 minutes. It’s a family-friendly alternative to fast food and can be served with your favorite Mexican-style toppings or enjoyed as-is.
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Time needed
This quick, flavorful recipe is ready in about 20 minutes.
Ingredients
Mexican Ravioli
- Beef ravioli (fresh or frozen)
- Salsa
- Monterey Jack cheese
- Black olives (sliced, drained)
Homemade Enchilada Sauce
- Tomato sauce
- Dried oregano
- Garlic powder
- Chili powder
- Onion powder
- Ground cumin
See recipe card below for exact quantities.
How to make Mexican Ravioli
Cook the ravioli according to the package directions. While it cooks, whisk together the enchilada sauce ingredients: tomato sauce, dried oregano, garlic powder, chili powder, onion powder, and cumin. Adjust seasonings to taste.
Warm a large skillet over low heat. Add the enchilada-style sauce and the salsa, stirring until combined and gently heated.
Drain the cooked ravioli and add it to the skillet. Toss gently so the pasta is evenly coated with the sauce.
Stir in drained black olives, then top with Monterey Jack cheese and fresh cilantro (or other toppings you prefer). Serve immediately while the cheese is melted.
Substitutions
This recipe is very flexible and adapts easily to what you have on hand or to dietary preferences. Some easy variations:
- Loaded: Add black beans, fire-roasted tomatoes, or corn for more texture and heartiness.
- Baked: After adding cheese, place the skillet in a preheated oven for 10–15 minutes until bubbly, then add fresh toppings.
- Vegetarian: Use cheese ravioli instead of beef ravioli.
- Build-your-own: Serve the sauced ravioli with cheese and let everyone add their own toppings—good for picky eaters. Ideas: cilantro, sliced jalapeños, pico de gallo, green salsa, pickled jalapeños, or crispy tortilla strips.
Storage
Store leftovers in an airtight container in the refrigerator for 2–3 days. Note that the pasta will absorb more sauce over time, so the dish is best enjoyed within a couple of days.
Side dishes
This is a satisfying main dish—serve it with a simple side salad or your favorite fresh vegetables.
Recipe
Mexican Ravioli
Ingredients
- 25 ounces beef ravioli (fresh or frozen)
- 1 cup salsa
- 2 cups Monterey Jack cheese
- 2.25 ounce can sliced black olives, drained
- Fresh cilantro for garnish
Enchilada Sauce
- 15 ounces tomato sauce
- 1/2 teaspoon dried oregano
- 1/2 to 1 teaspoon ground chili powder
- 1 teaspoon onion powder
- 1/2 to 1 teaspoon ground cumin
Instructions
- Cook 25 ounces beef ravioli according to package directions.
- While the ravioli cooks, combine 15 ounces tomato sauce, 1/2 teaspoon dried oregano, 1/2–1 teaspoon chili powder, 1 teaspoon onion powder, and 1/2–1 teaspoon cumin. Mix well and adjust seasonings to taste.
- In a skillet over low heat, combine the prepared enchilada sauce and 1 cup salsa. Warm gently until combined.
- Drain the cooked ravioli and add it to the skillet, tossing gently to coat with the sauce.
- Stir in the drained black olives. Top with 2 cups Monterey Jack cheese and garnish with fresh cilantro or other preferred toppings. Serve immediately.
Notes
For a shortcut, use a 10-ounce can of prepared red enchilada sauce in place of the homemade mix. Vegetarians can swap in cheese ravioli. Add-ins like black beans, corn, or fire-roasted tomatoes make the dish heartier.