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Creamy Enchilada Ravioli

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Megha Patel

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Hello friends! Today I’m sharing one of my special fusion recipes with you, Creamy Enchilada Ravioli! If I had to choose between Italian and Mexican, I would probably lose sleep over making this decision… which is why I LOVE creating fusion recipes. My Creamy Enchilada Ravioli is so easy to make, and basically only requires 1 pan… Win-Win situation all around folks 🙂

What I absolutely love is that the sauce is SO, so creamy.  It’s a simple roux with a mozzarella and milk sauce, mixed in with enchilada sauce! I love using mozzarella for the cheese sauce because it’s so stringy and mozzarella holds a great texture! 

While your sauce is cooking, grab a bottle of wine, pour yourself a drank <3

Since I used frozen ravioli, I boiled it separately because I didn’t want my recipe to be super starchy.  However, if you are using fresh ravioli, you can drop it directly into your sauce, making this that one pan meal which we all loooove!  Once you’ve added the ravioli into your sauce, top it off with Mexican cheese, jalapenos & green onions!

This is such an easy weeknight meal, and trust me, you’re gonna go in for seconds. Hope you love this recipe as much as I do! Always remember to tag me on Instagram so I can see your lovely creations!!

Creamy Enchilada Ravioli
My Creamy Enchilada Ravioli is so easy to make, and basically only requires 1 pan… Win-Win situation all around folks :)
Print Recipie

INGREDIENTS

  • 2 tbsp all purpose flour
  • 2 tbsp stick butter
  • 1 cup milk
  • 1 cup mozzarella cheese (shredded)
  • 2 tbsp taco seasoning
  • 2 habaneros (finely chopped)
  • 2- 10 oz. cans enchilada sauce
  • 24 oz. ravioli (fresh or frozen)
  • 2 cups cheddar cheese (shredded)
  • 2 jalapenos (sliced)
  • 3 scallions (chopped)

INTRUCTIONS

  1. In a pan, warm up your butter on medium heat. As soon as it’s melted, add in your all-purpose flour and mix together until it is a roux, or seems like a thick paste.
  2. Then add in your milk and let it cook for about 1-2 minutes. When the milk starts to thicken up, add in the mozzarella cheese, chopped habanero, and taco seasoning. Let it heat it through and mix well.
  3. Then add in your enchilada sauce.  Add salt if desired.
  4. Keep the stove on simmer and boil your ravioli to al-dente in a separate pot.  If you are using fresh ravioli, add it directly into the enchilada cheese sauce 4-5 minutes after it’s been simmering.
  5. Once the ravioli is in the sauce, mix well and top it off with your cheddar cheese. Garnish with jalapenos and scallions. Place a lid on top of your pan until the cheese is all melted.
  6. Turn off the stove, serve on a plate and eat immediately!

NOTES

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hello,
i’m megha

Welcome to my page! Over here you’ll find some of the topics i’m most passionate about  Hope you find my blog as a means of making an easy weeknight dinner, planning a stress-free travel itinerary, or even styling the perfect look for an important event! Thanks for visiting!

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