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Instructions *** 2-18-19 good, easy, quick after water boils, heavy *** 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. YIELD: 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 1. 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. 2. 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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