Green Chili Scallion Cheese Ravioli Recipes

CHILI WITH RAVIOLI

Steps:

• Heat vegetable oil in a wide deep skillet or dutch oven.
• Add onion, and cook over medium-high heat for 5 mins until onion is translucent.
• Add ground beef and, using a large spoon or fork to break up, cook until the meat is browned.
• Add next 5 ingredients, rinsing out each can with a few tablespoons of water and adding the water to the pot.
• Cook for 15-20 minutes to let the flavors blend.
• Salt to taste.
• As the chili simmers, bring a large pot of water to boil and salt the water.
• When the water boils, add the frozen ravioli, and when the water returns to a boil, lower heat to simmer.
• Cook 4 or 5 mins until ravioli is cooked through.
• Place in serving bowls with chili over the top, sprinkled with grated cheese.

EASY CHEESE RAVIOLI

Steps:

• Boil and drain ravioli.
• Meanwhile heat small amount of olive oil in pan.
• Saute the peppers for a few minutes, then add garlic and saute until all is done to your liking.
• Remove from heat and toss with cooked ravioli. Add tomatoes and toss til mixed.
• Put on serving plate and top with grated parmesan and fresh ground black pepper.

SPICY BLACK BEAN, GREEN CHILI & CHEESE ENCHILADAS

Steps:

• Preheat oven to 375*F. and position a baking rack in the middle of the oven.
• Combine black beans, green chilies, sour cream and manchego(or other) cheese in a mixing bowl. Taste and add salt and pepper if desired. Add cumin if using, but fine without. Set aside.
• Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
• Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
• If using corn tortillas drench them in hot oil before rolling up(this will soften them and make them easier to roll up).
• Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled - should be about 10-12 enchiladas.
• Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
• Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
• Will keep in the fridge for a couple days.
• Reheat in oven or microwave.

GREEK-STYLE BEEF AND CHEESE RAVIOLI

Steps:

• Cook ravioli according to package directions; drain.
• Meanwhile, brown beef in a deep 12-inch nonstick skillet over medium heat for 6 minutes, or until beef loses its pink color, breaking up into 3/4-inch crumbles.
• Stir in tomatoes; bring to a boil. Reduce heat, simmer 10 minutes. Stir in ravioli; simmer 3 minutes. Stir in the 2 cups of spinach and olives; cook just until spinach is wilted.
• Sprinkle with cheese before serving. Garnish with fresh spinach leaves.