Fast Fiesta Mexican Ravioli Recipes

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, combine the tomatoes, broth, tomato paste, beans, brown sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. , Drain ravioli; add to tomato mixture. Stir in spinach; cook and stir for 4-5 minutes or until wilted.

Steps:

• 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.

Steps:

• Cook ravioli per package instructions.
• In large skillet, combine enchilada sauce and salsa.
• Stir and cook until heated through.
• Drain ravioli and add to enchilada sauce/salsa mixture.
• Stir to coat.
• Top with cheese and olives.
• Cover and cook for 3-4 minutes over low heat until cheese is melted.

Steps:

• Cook ravioli according to package directions. While ravioli is cooking, combine enchilada sauce and salsa in skillet and heat through. Drain ravioli and return to pot. Pour salsa mixture over top and toss to coat evenly. Add shredded cheese and stir well.

Steps:

• Cook mushrooms in 1 1/2 C of the chicken broth and port for 20 minutes. Drain, reserving broth.
• Mince mushrooms in food processor.
• Saute 1/2 shallots and 1/2 garlic in 2 T oil until wilted. Add mushrooms and saute 2 minutes. Add 1/4 C mushroom stock. Add 1 T parsley and 1/2 T sage. Salt and pepper to taste. Cook another minute to let stock absorb.
• Lay out 20 wonton skins on a dry surface (a clean counter or chopping block is fine). Put 1 T mushroom mixture in the center of each wonton. Paint edges of each wonton with egg white. Put another wonton on top and press to seal. Cut excess skin off each ravioli with a pizza cutter. Press edges to tighten seal. Let dry for 20 minutes.
• In a sauce pan, melt 1 T butter and 1 T oil. Saute shallots and garlic until wilted, about 2 minutes. Add remaining mushroom broth and reduce by half.
• Cook raviolis for 3 to 4 minutes, until al dente.
• While raviolis are cooking, finish sauce.
• Stir 1 T butter into sauce until melted. Stir in cream, alternating with chicken stock and sprinklings of cheese. Adjust sauce to keep from being too thick. Just before serving, add remaining parsley and sage and salt and pepper to taste.
• Plate the ravioli and drizzle sauce over it. Add additional cheese, if desired.
• Serves 4.