Mexican Raviolis

Rating: 3.92 stars
26 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

A fantastic way to celebrate Cinco de Mayo! This was a last minute creation using ingredients found in my fridge. Serve with marinara sauce (add chopped cilantro to the marinara for a bit of Mexican flavor). If you can't find Mexican cheese, try a mix of Monterey Jack and Cheddar.

By Lia Soscia
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. Set aside to cool.

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  • In a large bowl, stir together ricotta, queso asadero, cilantro, garlic, cumin, and salt.

  • Place chorizo in a blender or food processor, and pulse until finely ground. Pour combined ingredients into blender, and pulse until well blended.

  • Place a teaspoonful of filling on a wonton wrapper. Dip a finger in water, and wet the top half edge of the wrapper. Fold in half, and pinch the edges to seal. Set aside, and continue filling and sealing the remaining wrappers.

  • Add oil and about 1 tablespoon salt to a pot of boiling water. Gently place raviolis into water, and cook until raviolis float to the top, about 6 minutes. Remove to plates with a slotted spoon, and serve topped with marinara sauce.

Nutrition Facts

Per Serving:
357.5 calories; 15.6 g protein; 39.1 g carbohydrates; 43.3 mg cholesterol; 2296.5 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

PAMWALSH
Rating: 4 stars
05/21/2005
My son and I made this and it was very good. The chorizo was too salty and spicy though. I would suggest leaving out the extra salt (1 tsp). Next time we will make it with ground beef or turkey instead and some taco seasoning. My son had a ball making the raviolis. We would definitely try this again with the modifications I mentioned. Read More
Helpful
(13)

Most helpful critical review

shannon_m
Rating: 2 stars
04/15/2010
filling was ok but the ravioli shell was not:( Read More
Helpful
(9)
26 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
PAMWALSH
Rating: 4 stars
05/21/2005
My son and I made this and it was very good. The chorizo was too salty and spicy though. I would suggest leaving out the extra salt (1 tsp). Next time we will make it with ground beef or turkey instead and some taco seasoning. My son had a ball making the raviolis. We would definitely try this again with the modifications I mentioned. Read More
Helpful
(13)
PAMWALSH
Rating: 4 stars
05/21/2005
My son and I made this and it was very good. The chorizo was too salty and spicy though. I would suggest leaving out the extra salt (1 tsp). Next time we will make it with ground beef or turkey instead and some taco seasoning. My son had a ball making the raviolis. We would definitely try this again with the modifications I mentioned. Read More
Helpful
(13)
shannon_m
Rating: 2 stars
04/15/2010
filling was ok but the ravioli shell was not:( Read More
Helpful
(9)
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Andrea Dupras
Rating: 5 stars
12/29/2009
Absolutely wonderful!! The raviolis are fragile (just as a warning) but the flavor is wonderful. I paired it with portebello mushroom pasta sauce. As a side I had Swiss Chard and Asparagus. One of the best dishes I've made! Boyfriends top five! Read More
Helpful
(8)
Melinda Helseth
Rating: 2 stars
12/02/2009
This recipe is not the greatest I've tried. The meat mixture was WONDERFUL! I didn't have any chorizo so I used ground beef and added a bunch of seasonings. Using the wonton wrappers was unappealing. They got slimy after being boiled and they didn't stay sealed. I did not use them. I will definitely use the meat mixture again for something else but NOT with wonton wrappers. I think they would be better pan-fried or deep-fried. Read More
Helpful
(8)
maggy
Rating: 3 stars
04/22/2009
I'm not sure if I did something wrong but the raviolis fell apart when I was boiling them. The mixture tasted good but didn't stay together. Next time I will either bake them or cook them in a pan. I also made a marinara sauce but I made it more mexican. I added chili's mexican stewed tomatoes black beans corn cumin and garlic and that was very good! Read More
Helpful
(6)
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Caroline C
Rating: 4 stars
02/20/2007
Not sure if I was just having a slow day but it took way longer than 20mins to prepare these. Apart from adding a little more ground cumin I made them as written and although we did enjoy them I'm not sure it was really worth the prep time. Read More
Helpful
(6)
Sandi Franklin
Rating: 4 stars
03/26/2013
Just made these and followed the recipe until it came to the cooking part. Instead of boiling them, I made them like I normally make potstickers/gyoza. I put a little oil in a pan and browned the bottoms of them and then added broth (beef was my first choice but I only had chicken) to cover about 1/4 inch of the ravioli and cover them and steam until liquid is gone. If you don't like Chorizo, taco meat would work great. I want to try them with ground turkey or chicken taco meat next. Read More
Helpful
(6)
Blueliner6
Rating: 4 stars
09/30/2006
Call me crazy - or just used to Chorizo - but I love this recipe. I made this for my husband cousin and her husband and I'm making it again tonight. For people who are not familiar with Chorizo - you should try it in other recipees first before you try it in this meal. Muy Bien! Read More
Helpful
(5)
Christy
Rating: 1 stars
10/13/2005
Yuck!!! Although my husband and son were nice enough to eat some of it they said it was the worst meal I have ever made. I threw mine out after just one bite. Read More
Helpful
(5)
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