Mexican Ravioli

Matt and I have an ideological disagreement over ravioli. He feels that the only true filling for them is cheese; specifically, ricotta cheese (which I don’t like, because, in sufficient quantities, it makes me gag). I was used to meat ones, when I was little. He was referring to the kind you purchase in the frozen section, which wasn’t something I was familiar with. This recipe said to use frozen ravioli, but meat was the preferred filling. Ha! They do exist! Buuuut not here. All I could find was the ricotta kind. So I kind of soldiered through this recipe, and the fairly dominant flavours of the sauce masked the ricotta mostly, and the texture wasn’t as noticeable as it sometimes is. I’d still rather try it with meat, because I feel that that would fit better thematically, and where I got the recipe, Mommy I’m Hungry, recommended meat anyway. So there… or whatever. I win. Or perhaps lose.

Also, this is quick as hell, and easy, and I don’t really care that it uses mostly pre-made stuff. If you have homemade stuff hanging around, or you’ve got that kind of time, go nuts on it.

Mexican Ravioli

1 25-oz package frozen ravioli (meat if possible! Yeah! GO MEAT!!)
1 10-oz can enchilada sauce (which apparently comes in colours other than red… well, not around here it doesn’t!)
8 oz salsa
one of those bags of “Mexican blend” cheese – the original recipe called for the whole bag, but since I made this in a big pot instead of a skillet, there was less surface area and I didn’t wind up using the whole thing. Maybe 2/3 to 3/4 of a bag.
sliced black olives for garnish

Cook the ravioli according to package directions.
Drain and set aside.
In the same pot – I mean, it’s big enough to hold all the ravioli at once, you already know that from cooking them, so obviously it’s the right size, why get another one dirty? – mix the enchilada sauce and salsa over medium heat until warmed through.
Stir in ravioli (gently!).
Cover with cheese and sprinkle with olives.
Slap a lid on that pot and lower the heat.
Let cook for 3 – 4 minutes or until the cheese is all melty.

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