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!)
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
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.