Sunday, December 5, 2010

Mexican Ravioli

Mexican ravioli made with won ton wraps? Really Mags? Are you legally allowed to callously cross so many countries and cultures without a culinary passport? Seriously girl.... where is your head?

Well, I guess it must be in my stomach because these Mexican refried bean ravioli with enchilada sauce were out of this world, or at least this country, and they're so quick and easy to make that you'll be traveling around the world in a matter of minutes!

Mexican Ravioli (makes about 18 ravioli)

2 tsp olive oil
2 jalapeno peppers, seeded and diced
3 green onions, diced
kosher salt and pepper
1/2 tsp cumin
1/4 tsp Mexican oregano
1/4 tsp garlic powder
1 cup refried beans
1 cup shredded cheese (I used a combination of Monterey Jack and sharp cheddar.)
36 won ton wraps
1 egg plus 1 TBSP water
Jarred or canned enchilada sauce (or make your own!)
sour cream
diced tomatoes
diced avocado
sliced green onions

Heat olive oil in small skillet over medium heat. Add peppers and onions. Season with salt, pepper, cumin, oregano and garlic powder. Saute for 5-6 minutes. Remove from heat and add refried beans. Stir well to combine. When mixture is cool add in the shredded cheese and mix well.

To make the ravioli:

Line a baking sheet with waxed paper and sprinkle lightly with corn meal. Set aside.

Whisk egg and water until froth. If you don't have a Buckeye mug to do this in, you'll probably have to forfeit this recipe and go find another.

Working with two won ton wraps at a time and keeping the rest covered, brush one won ton with egg wash and place about a teaspoon of filling mixture in the middle.

Cover with the other won ton and seal filling in the middle, pressing out air as you seal.

Cut the ravioli in circles

or squares

and place on prepared baking sheet.

At this point, if you want to freeze the ravioli for future use, simply cover baking sheet with plastic wrap and place in freezer. Freeze ravioli for an hour or two and then place in a freezer storage bag.

To use ravioli immediately, bring a large pot of water to a boil. Season water generously with salt. Place ravioli into boiling water and reducing heat slightly, boil gently for 4-5 minutes. Remove ravioli from pot with a slotted spoon.

Top with warm enchilada sauce, sour cream, and diced tomatoes, avocado and green onions if desired.


PlumpNotFat said...

Well, I have a UGA Bulldawg mug that I think will work just fine, thankyouverymuch ;)

What a great idea! I always shy away from making ravioli because I don't want to have to make ravioli! Wonton wraps are pure genius!!

Julie said...

What an interesting take on ravioli. Love the flavor choices.
Wonton wraps are the best for ravioli.

Velva said...

Using won ton wrappers is a perfect way to enjoy a ravioli without all the fuss of making the pasta. This looks really good!!!!!

I have a Florida Gator mug that I can send you to replace that Buck Eye mug-I think you will do better with my mug :-)

Design Wine and Dine said...

This is why I love reading blogs - so awesome and unique! I love the way you think!

And just because others are commenting too..."We Are..."


Moogie said...

Mags... this looks perfect. Like something from a fancy schmancy restaurant.

Smurfette79 said...

This looks amazing and I can't wait to try it. I have made something with manicotti noodles in an enchalada form (thanks to a foodnetwork chef)

June said...

Let me know when you're leaving on your next trip and I'll book a ticket! Great idea Mags and they look so darn good.

Sandy, the Old Crow said...

I think if you deep fry the ravioli, they would make a great hors'devour.


briarrose said...

I always enjoy your creativity in the kitchen. These look delicious. Wonderful use of wrappers. ;)

Nasoya said...

Thanks for using Nasoya wraps! This recipe looks delish! I will be sure to post it on our Facebook page for others to enjoy!


Sue said...

Such an original idea, Mags! You really know how to think outside the box! I'm sure they're delicious!

Lauren said...

I love fusion recipes, and this one looks particularly delicious! I can't wait to make it - I think my husband will love the ravioli, as well :).

SeattleDee said...

Yummy use of wontons. I have a quart of leftover red beans and rice that will work as filling tonight. Topped with salsa that would make a cajun/TexMex/Asian ravioli. I like it!

Barbara Bakes said...

I absolutely love this idea. Combines my two favorite cuisines.

Mary said...

You are way too creative! Love this!!!

Mary xo
Delightful Bitefuls

Karen said...

Very creative! I think these would be good for breakfast :)

Nanan said...

Brilliant!!!!! - Mags - you are brilliant!

scrambledhenfruit said...

Love that ravioli filling! And it's such a good idea to use wontons. Thanks!

Shelby said...

Call me evil....I would probably fry these babies. Yummy! ;)

Maria said...

Love the Mexican flavors!

steph said...

This sounds great! I love using wontons.

stephchows said...

oo what a fun twist! love it!

Jen @ My Kitchen Addiction said...

These are brilliant! How did I never think to go Mexican with ravioli? Love it!

Kevin said...

I really like the sound of the Mexican take on ravioli!

Elizabeth said...

Another great recipe Mags! I found a really easy recipe for "ten minute enchilada sauce" that went fabulously with this, and I decided to bake the frozen ravioli with the homemade sauce. It was out of this world! Thanks so much for another delicious dinner!