Toasted Ravioli Nachos
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 (and a great football themed charcuterie board). 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.
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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 (including homemade pickled jalapeno peppers, if you 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 (or make your own mixture like I did for my vegetarian fajitas recipe).
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Toasted Ravioli Nachos
Ingredients
- 2 boxes frozen toasted beef ravioli 16 ounces each
- 1 can black beans, rinsed and drained 15 ounces
- 1 package shredded Mexican-style taco cheese 8 ounces
- 8 ounces grape tomatoes chopped
- 1 jalapeno pepper thinly sliced
- ¾ cup chopped fresh cilantro leaves
- ½ cup chopped red onion
- ⅓ cup sliced black olives
- Guacamole for serving
- Hot sauce for serving
- Sour cream for serving
- Lime wedges for serving
Instructions
- 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.
Thank you for this recipe. I used fried raviolis from trader joes, low fat mexican style cheese. Made my own guacamole. No hot sauce and no beans. But everything together tasted so good for lunch.
I’m so glad you liked it!
Do you cook the ravioli in water first? Thanks – this sounds like a winner, so I want to ensure I’m fixing it correctly!A
Hi Ann – These are breaded ravioli sold in the frozen aisle. To start the recipe, you prepare the ravioli according to the directions on their package, which will mean spreading them on a baking pan and baking them.
Happy to find you! Love the combination of flavours and great photo, too ! Thank you !
Thank you so much!
This is a most interesting concept. And I think Jeff is onto something – there’s sort of a cultural disconnect between ravioli and nachos, so ravilachos fixes that beautifully. We don’t do parties with snacks, so I’m thinking this might be dinner? Some how, some way…
Thanks for humoring Jeff, Susan! hahaha. Oh, and we’ve definitely enjoyed this for dinner. I would recommend only a half batch or so with just two people. Enjoy!
Yes, thank you Susan, for seeing it my way. I said something similar when I came up with the alternate name, albeit less eloquently than you. And, it was delicious … Can’t disagree with Lor there. It’s an awesome recipe!
Great photography !