OK, so before I even talk to you guys about this recipe, please know that my husband is trying to make the word “ravilachos” happen. He doesn’t think “ravioli nachos” is catchy enough, and he just really, really wants everybody to call these “ravilachos.” Now that we’ve gotten that out of the way . . .
Why did I create ravilachos? THERE I SAID IT. I knew that Epic Game Day MUST have nachos. But, I was having trouble thinking of a creative topping idea. So, what if I swapped the chips for . . . something else? I’ve seen breakfast nachos made with waffles, so people have already branched out from the typical tortilla chips. I slept on it, and when I woke up in the morning, the words “toasted ravioli nachos” were dancing on my brain.
I wasn’t sure how well the ravioli would stand up as the “chip”, but Jeff convinced me to give it a try for dinner one night (twist my arm), and it actually worked really well. You COULD eat these with a fork, but you can also totally eat them with your fingers, too. As long as you get the ravioli nice and toasty before assembling the nachos, they’re sturdy enough to hold up to all the toppings!
Speaking of the toppings, the gang’s all here. All the nachos fixings you could need or want, because I like my nachos LOADED. The meat is inside the ravioli (I used beef-filled toasted ravioli), but you could also use cheese ravioli to make these vegetarian. I’ll be honest and tell you that the black beans kind of roll around a bit, so if you’re set on eating these with your fingers, I would substitute refried beans.
If you ask me, a pan of nachos simply isn’t complete without a generous sprinkling of juicy tomatoes. The tomatoes add moisture to the dish (as the breading on the raviolis can be dry), and they add a nice hit of sweet acidity, too. Here, I used Village Farms sinfully sweet campari® tomatoes. They’re a little bit larger than a cherry tomato, but not huge – the perfect size for chopping up for nachos. They’re great in salads, on sandwiches, for making marinara sauce, and oh, FOR RAVILACHOS. Alright, maybe it is sort of catchy.
Toasted Ravioli Nachos
- 2 boxes (16 ounces each) frozen toasted beef ravioli
- 1 can (15 ounces) black beans, rinsed and drained
- 1 package (8 ounces) shredded Mexican-style taco cheese
- 1 pound Village Farms sinfully sweet campari® tomatoes, chopped
- 1 jalapeno pepper, thinly sliced
- 3/4 cup chopped fresh cilantro leaves
- ½ cup chopped red onion
- 1/3 cup sliced black olives
- Guacamole, for serving
- Hot sauce, for serving
- Sour cream, for serving
- Lime wedges, for serving
- On large rimmed baking pan, prepare ravioli according to package directions. Sprinkle with black beans and cheese; return to oven and bake 2 to 3 minutes or until cheese is melted and beans are warmed through.
- Served topped with tomatoes, jalapenos, cilantro, onion and olives. Serve with guacamole, hot sauce, sour cream and lime wedges.
Epic Game Day Recipe Schedule:
- Sunday, January 15th: Epic Game Day Overview
- Monday, January 16th: Toasted Ravioli Nachos
- Thursday, January 19th: General Tso’s Meatballs
- Monday, January 23rd: Pork Belly & Tomato Jam Sliders
- Thursday, January 26th: Parmesan Garlic Wing Sauce
- Monday, January 30th: French Onion Cheese Fondue
Other Game Day Ideas:
- Spinach Dip in Mini Pumpernickel Bowls
- Everything Bagel Chicken Wings
- Cheese Board for Beer
- Meyer Lemon Shandy
- Steak Sliders with Artichoke Spread & Horseradish Greens
- Meaty Enchilada Chili Dip
- Beer Brats with Beer Queso
- Caramel Corn & Peanut Butter Chip Chocolate Cookies
- Fiesta Chorizo & Poblano Potato Skins
- Mini Turkey Taco Salads
- Build-Your-Own Meatball Sub Platter
- Beer Queso Dip Shooters
- Pizza Popcorn
- Tandoori Sweet Potato Skins
Making one of these recipes? Please let me know by sharing a photo on social media with the hashtag #FLLEpicGameDay!
Disclosure: This was a sponsored post written by me on behalf of Village Farms. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.