Quick + Easy Southwest Ravioli Skillet Pasta
I am in the middle of a full-blown addiction with fruit.
I mean the addiction, not the fruit. The fruit is getting better and better.
There is a slight chance this may be the only post not containing, blueberries, blackberries, strawberries, raspberries, mangos, peaches, nectarines…….
I could go on, but I won’t. It’s Monday and I really don’t want to bore you to tears.
Oh fudge.
Avocado, it’s a fruit. I have an addiction with those too, except that’s pretty much been going on since I started blogging.
I am sorry, I have a addictive personality. It’s true.
I know it’s summer and I know you all are busy so I thought I would be real nice today and give you guys the easiest, one skillet, twenty-five minute dinner I could.
It’s simple, and loaded with flavors. It’s a little spicy, and packed with plenty of healthy black beans, corn and red peppers. It’s extremely cheesy and topped off with “oh so good for you” fresh summer grape tomatoes and avocados.
It’s one of those simple pleasure dishes.
Okay and wait, since we are talking simple pleasure I have to tell you about my basil plant.
I was at the store other week and there it was. Fresh basil, just staring me down. Actually, those fresh basil plants have been staring me down for weeks, but I just kept saying to myself, “you don’t even know where you are going to be living for the summer. Don’t buy that plant”. But then there is that second voice in my head. Yes I have voices in my head. The seconds voice says, “Buy that dang plant, it’s three dollars and you want it so bad”.
I ignored the second voice for a good three weeks, but then last week I just bought the stinkin’ thing. I mean, it was cheaper than the five dollars worth of basil I was going buy and I got way more this way. Of course, I waited to buy the thing until I was days shy of leaving for that family vacay I was telling you about, and then possibly not even coming back to Colorado for the next two months.
Yeah, I still have not made up my mind about whether to go Mt.Hood for two months of cold rain/snow, snowboarding in the summer (seriously, it’s summer. NO SNOW IN THE SUMMER, please!) and feeling like I live in the Twilight movies.
If you guys have thoughts on this topic I would love to hear them….
Should I stay or should I go??
Anyway, this stupid basil plant that I bought? I love the thing. I love standing there smelling it every morning, I love looking at it all day and I most definitely love being able to use as much basil as I want, whenever I want. It’s awesome.
Here’s the funny thing. I am not a gardener, like at all. Sure if I read up on it I coud probably figure it out because if I set my mind to something there is a good chance I will figure it out. I hate failing and avoid it whenever possible. But the basil plant is currently sitting on my window sill in a glass cup. Just a little drinking cup. I know, sounds like I am going to kill the thing.
I swear, the basil is flourishing. It is the weirdest thing. I water it everyday and it gets awesome sunlight since it has been sunny and beautiful here for weeks (love that so much). But I mean, don’t herbs need to be planted in a little more than a couple of cups of dirt and live in something other than a water-glass?
I have no idea, but as of right now it looks, tastes and smells amazing.
It’s a simple pleasure.
Just like this quick and easy southwest ravioli skillet pasta.
Cheesy I know, but so true.
It’s a huge southwest cheesy fest!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Quick + Easy Southwest Ravioli Skillet Pasta
Course: Main Course
Cuisine: Italian
Keyword: ravioli
Ingredients
- 2 tablespoons olive oil
- 1/2 onion diced
- 2 cloves garlic minced or grated
- 1 jalapeno pepper seeded and diced
- 2 red bell peppers diced
- 2 cups fresh corn
- 1 chipotle chile minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups black beans
- 1 lime juiced
- 1/4 cup fresh cilantro chopped + more for garnish
- 1 pound cheese ravioli 20 ounces
- 1-2 cups sharp cheddar cheese cubed
- 1 avocado diced
- 1 cup grape tomatoes quartered
Instructions
-
Bring a large pot of water to a boil and boil the ravioli according to package directions.
-
Preheat the broiler.
-
While the water boils and the ravioli cooks, cook the veggies. In a large skillet heat olive oil over medium heat. Add the onion and garlic and saute until soft and caramelized about 5 minutes. Add the jalapeno pepper, red pepper and corn. Saute for 5 minutes and then add the chipotle chili, cumin, chili powder, oregano, cayenne, salt and pepper. Stir in the black beans and saute another 3-5 minute or until the veggies are soft.
-
When the ravioli is ready, drain and add to the skillet. Turn off the heat and toss well. Add the chopped cilantro and lime juice and toss again. Make sure everything is in an even layer and then spread the cheese all over the dish.
-
Place the whole skillet in the broiler or transfer to an oven safe dish. Broil for 30 seconds to 1 minute. Don't walk away, it goes so fast!
-
Remove and top with the diced tomatoes, avocado and more fresh cilantro if desired. Serve!
But I can get on board with that!
This looks absolutely amazing, lady!!! I’d totally get down on a giant bowl of this like THAT. xo
Hehe! Thank you, Ashley!
Totally love the flavours in this, the pictures are making me feel absolutely starving!
Thank you, Kathryn!
totally delicious darlin’! And Mt Hood? GO! I miss Mt Hood. I grew up in Washington so we went all the time. I say do it.
Thank Carrian! Oh and I am leaning towards going, but I just can not stand all the rain! ugh.
Loving this Mexican twist on ravioli!! My hubby would go bananas for this!
Thanks Steph!
I am all about the fruit these days too! The fresh fruit is like my #1 reason why I love summer so much. 🙂 Mangoes, watermelon, and raspberries are my fruit of choice for now. 🙂 I love anything “southwest” style. This pasta looks divine!
Sally, we sound too a like! You just named three of my very favorites! Love summer so much!!
Thanks Sally!
Seriously! You’ve combined all of my favorites into one pot. I’m not sure I can wait until next week to make this. I just want you to know that you (and your blog) are the topic of many dinner conversations at our house 🙂
Haha, know way! I find that very funny! 🙂
Thanks so much, Danielle! I am so glade you like my blog!
OH my goodness. I’m absolutely obsessed with this, Tieghan! I can’t believe how crazy EASY it is, too. Such a scrumptious, spicy and delicious looking meal. Pinned and making soon for sure! Also – your basil should be fine in its little pot – that’s how I grew mine for years (changing it out for a new one once in a while). Enjoy it!
Thank you, Georgia!! Oh and I am glad to know my basil has a chance at survival, cause I LOVE it!
Great minds think a like and Monday’s definitely call for something easy and southwest! Looks so yummy!
Yes they do! Honestly though, I am thinking I need to go make those Nachos ASAP! They sound amazing!
Thanks Laurie!
From one addictive personality to another, I say eat all the fruit you can – it’s much better for ya than other things you could be addicted to! Your skillet looks amazing, girly! And kudos to you for growing basil – people always say it’s the easiest plant to grow and I’ve killed 3. Hope you had a fun weekend!
Haha, so true!
Thanks Julia!
What a fantastic idea! Never thought to do a southwest ravioli, they sound delicious with lots of amazing flavors 🙂
Happy Blogging!
Happy Valley Chow
Thanks Eric!
I am absolutely and utterly obsessed with fruit. I think I would breathe it if I could. 🙂 Awesome dish Tieghan, thanks!
Haha!! Glad I am not the only fruit fruit freak around!!
Thanks Tiffany!
Yum, this looks delicious. I love avocados as well – and anything southwest flavored!
Glad your basil is flourishing…mine is outside right now and not doing so great. I am a really good basil killer.
Thank you, Laura!
Oh and maybe the secret to growing basil is growing it inside in a water glass. Err, probably not, but it’s working for me!
Anything with avocado is good in my book. And then you throw in ravioli and the word southwest. Thats not fair, Tieghan! Especially when you can’t give this to me right. now. Oh, and I eat fruit 24/7. I think that is why I really like summer – all those fresh fruits!
Opps, sorry!! 🙂
So happy you like this, Mary!
Easy and quick? Sold!
I know, right!!
Thanks Meagan!
THIS! Is going to be dinner one day this week. It’s beautiful!!
Yay! This make me smile big! 🙂
Thanks cathy!
Do you have a secret cookbook that holds all of your delicious, mouth watering recipes?? Dang girl, love this skillet!
Haha! I wish!! This comes from me racking my brains 24 hours a day!
Thanks Lauren! Hope you are happy to be back in Denver!
I love avocado – everytime I’m at the store I buy more, even when I already have a few, just because I get worried that I might run out! I absolutely love avocado used in this way in your skillet, but my favorite way is in hot soup.. it melts a little bit and oh boy… it’s perfect!
Pinning this recipe – looks like a winner.
Okay pamela, you sound just like me!! I do the very same thing at the store and avocados on soup is the best thing, especially a soup with cheese involved!
Thank you!
Yuuuum! I would finish this in one sitting 🙂
Haha! Thanks Nessa! It is so easy to make too!
What a great new way to use up those cheese ravioli! Thanks! 🙂
Thanks!! Oh and I am drooling over that dessert pizza!! Looks so pretty!
the flavors in this are killer!! i can get on board with this any day!
Thank you, Julie!!
How freaking perfect is this?! And how come I never thought of mixing italian and southwestern dishes?
And for the record, I would never ever subject myself to snow in july on purpose… just my two cents
Haha! Thank you, Holly!
I know, snow in July is the most awful thing……
I think I am going though 🙁
This sounds great!! I will have to cook this for my mom sometime, as she and I are both HUGE fans of cheese ravioli!
Thanks Hannah! Hope you both love it!
It looks soo delicious.
Is it correct that the 2 cups corn are mentioned twice?
Opps, sorry! Only 2 cups of corn. Thanks for letting me know!
This looks awesome!!! We would love it if you would link up at our linky party:
http://www.lifewiththecrustcutoff.com/two-girls-and-a-party-linky-party-21/
Live every Wednesday to Sunday.
Hosted by:
http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
We hope to see you there!
Thank you!
How much cheese??
Opps sorry! I use about 1 cup to 1 1/2 cups. Hope you love this!
I’m late looking at this. But, it looks fabulous. I’ll have to pick up a couple of ingredients and make it this weekend.
BTW, technically speaking, those tomatoes are also fruit.
Haha, you are right!! Thanks Joan! Hope you love this!
This looks & sounds great! I’m not sure if I’m just not seeing it somewhere in the recipe, but could you please tell me how much cheese & what type goes on top before broiling? Thanks!
Hey Carey!
It is 1-2 cups of sharp cheddar cheese. Sorry about that, I fixed the recipe.
Hope you love this!
I’m making this tomorrow! Did you drain the black beans?
I did, hope you love this!!
Delicious and not too much work! I’ll be making it for our friends this weekend. Great blog, great recipes.
hanks Ciara!!
This was soooo good and so easy to make. I waa not feeling like making dinner tonight but knew I needed too and this was the quickest, easiest meal to make.
Hey Samantha,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan