Ravioli Recipe

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The hardest part of this ravioli recipe will be to boil the ravioli.
Seriously! Perfect for the weekday hustle.

The ravioli taste like mini enchiladas. YUM!

I found this recipe in a Taste of Home magazine contributed by Debbie P. from Westland, Michigan.

Yields 4 - 6 servings
1 package (25 oz.) frozen beef ravioli or cheese if you prefer.
1 can (10 oz.) enchilada sauce
1 jar (8 oz.) favorite salsa
2 cups (8 oz.) shredded Monterey Jack cheese
1 can (2-1/4 oz.) sliced ripe olives

1. Cook ravioli according to package directions. Watch the water carefully, so it doesn't boil the guts out of your ravioli. This really is the hardest part. :) The trick is to turn your water down a little after it reaches the boil before placing ravioli in the pot.

2. While pasta is cooking, combine enchilada sauce & salsa in a medium to large skillet; big enough for ravioli to join the sauce and not overlap too much. Heat through.

3. Drain ravioli carefully; drain slowly and a little at a time, so the insides don't come out of the ravioli. Drain well. Add ravioli to sauce and gently stir to coat ravioli with sauce.

4. Top with cheese & olives. Cover and cook over low heat for 3 - 4 minutes until cheese melts.

Serve with sour cream; a fresh green salad, and Chipotle's Cilantro Lime Rice.

Best pots & pans with a beautiful
pasta pot & large skillet WITH HANDLES!




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