Tex Mex Mini Ravioli Soup Recipes

QUICK AND EASY RAVIOLI SOUP

Steps:

• In a Dutch oven, brown ground beef; drain.
• Add all ingredients, except for the Paremesan cheese and ravioli.
• Bring to a boil.
• Reduce heat; cover and simmer 30 minutes.
• Stir in the Parmesan cheese.
• Cook ravioli according to package directions; drain and add to soup.
• ~NOTE~I normally use the cheese filled ravioli because that is the kid's favorite.
• But you can use a different type of filling to satisfy your taste, such as roasted chicken or Italian sausage filled ravioli.

TEX MEX RAVIOLI CASSEROLE

Steps:

• Combine first 3 ingredients.
• Pour 1/2 cup sauce mixture on the bottom of a lightly greased 2-quart oval or 11- x 7-inch baking dish.
• Top evenly with frozen cheese ravioli.
• Layer with black beans, chopped cilantro, green onions, and remaining sauce mixture; top evenly with shredded Cheddar and Monterey Jack cheeses.
• Bake, covered with aluminum foil, at 350° for 45 minutes or until bubbly.
• Remove foil, and bake 5 more minutes.
• Let stand 5 minutes.

RAVIOLI AND MEATBALL SOUP

Steps:

• Heat the oil in a small pot or Dutch oven over medium heat until hot. Add the onions, garlic and pesto with a good pinch of salt and pepper. Stir and allow to cook to soften the onions, a minute or two.
• Add the tomato paste and stir until thoroughly combined, a minute or so. Add the stock, meatballs and vegetable medley. Bring to a boil, then reduce to a simmer. Add the ravioli and cook until the vegetables are just tender, 4 to 5 minutes.
• Add the heavy cream and stir to combine. Taste and adjust the seasoning with salt and pepper. Garnish with the Parmesan and serve with crusty bread.

MINI RAVIOLI ANTIPASTO SALAD

Steps:

• Cook the frozen ravioli until done and rinse with cold water and drain well.
• In a large bowl combine rest of the ingredients except for the spinach.
• Add the ravioli and toss gently.
• Place spinach on serving platter and top with salad.
• Enjoy.