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Enchilada Ravioli Skillet
Servings:
Serves 4 as an appetizerPrep Time:
1 minutesCook Time:
20 minutes
Ingredients
Classic enchilada flavors get a ravioli twist in this one-pan, five-ingredient meal. You can also top with a dollop of sour cream before serving.
1 (25-oz.) package frozen cheese ravioli
1 (10-oz.) can enchilada sauce
1 (15.5-oz.) can low-sodium black beans, drained and rinsed
1 cup shredded reduced-fat Cheddar cheese
1/4 cup chopped green onions, to serve
Directions
In a large pot of boiling salted water, cook ravioli according to package directions. Drain ravioli.
In a 12" skillet, heat enchilada sauce over medium for 5 minutes, until warm. Add cooked ravioli, beans and 1/2 cup water. Stir to coat with sauce. Top with cheese. Reduce heat to medium-low. Cover skillet and cook until cheese is melted and sauce is bubbling, 3 to 4 minutes. Garnish with the green onions.
Tip: Use your favorite beef ravioli in place of cheese for a meatier meal. Want more vegetables? Add 1 cup chopped bell pepper or frozen corn-or both!-to the skillet along with the enchilada sauce.
Source: Hannaford fresh Magazine, January February 2025
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 570 kcal (29%) |
| Calories from Fat | 126 kcal (0%) |
| Total Fat | 14 g (22%) |
| Saturated Fat | 7 g (35%) |
| Cholesterol | 50 mg (17%) |
| Sodium | 1010 mg (42%) |
| Total Carbohydrates | 77 g (26%) |
| Dietary Fiber | 10 g (40%) |
| Protein | 33 g (55%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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