Toasted Ravioli Nachos AKA "Ravilachos" - Use toasted beef ravioli in place of tortilla chips for this crowd-pleasing take on 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).

Toasted Ravioli Nachos

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 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
  • 8 ounces grape 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


  1. 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.
  2. Served topped with tomatoes, jalapenos, cilantro, onion and olives. Serve with guacamole, hot sauce, sour cream and lime wedges.

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