Mexican Raviolis Recipe -
Mexican Raviolis Recipe
  • READY IN 36 mins

Mexican Raviolis

Recipe by  

"A fantastic way to celebrate Cinco de Mayo! This was a last minute creation using ingredients found in my fridge. Serve with marinara sauce (add chopped cilantro to the marinara for a bit of Mexican flavor). If you can't find Mexican cheese, try a mix of Monterey Jack and Cheddar."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    16 mins

    36 mins


  1. Add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. Set aside to cool.
  2. In a large bowl, stir together ricotta, queso asadero, cilantro, garlic, cumin, and salt.
  3. Place chorizo in a blender or food processor, and pulse until finely ground. Pour combined ingredients into blender, and pulse until well blended.
  4. Place a teaspoonful of filling on a wonton wrapper. Dip a finger in water, and wet the top half edge of the wrapper. Fold in half, and pinch the edges to seal. Set aside, and continue filling and sealing the remaining wrappers.
  5. Add oil and about 1 tablespoon salt to a pot of boiling water. Gently place raviolis into water, and cook until raviolis float to the top, about 6 minutes. Remove to plates with a slotted spoon, and serve topped with marinara sauce.
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Reviews More Reviews

Most Helpful Positive Review
May 21, 2005

My son and I made this and it was very good. The chorizo was too salty and spicy though. I would suggest leaving out the extra salt (1 tsp). Next time we will make it with ground beef or turkey instead and some taco seasoning. My son had a ball making the raviolis. We would definitely try this again with the modifications I mentioned.

Most Helpful Critical Review
Apr 15, 2010

filling was ok, but the ravioli shell was not :(

Dec 29, 2009

Absolutely wonderful!! The raviolis are fragile (just as a warning) but the flavor is wonderful. I paired it with portebello mushroom pasta sauce. As a side I had Swiss Chard and Asparagus. One of the best dishes I've made! Boyfriends top five!

Dec 02, 2009

This recipe is not the greatest I've tried. The meat mixture was WONDERFUL! I didn't have any chorizo, so I used ground beef and added a bunch of seasonings. Using the wonton wrappers was unappealing. They got slimy after being boiled, and they didn't stay sealed. I did not use them. I will definitely use the meat mixture again for something else, but NOT with wonton wrappers. I think they would be better pan-fried or deep-fried.

Apr 22, 2009

I'm not sure if I did something wrong but the raviolis fell apart when I was boiling them. The mixture tasted good but didn't stay together. Next time I will either bake them or cook them in a pan. I also made a marinara sauce but I made it more mexican. I added chili's, mexican stewed tomatoes, black beans, corn, cumin and garlic and that was very good!

Feb 20, 2007

Not sure if I was just having a slow day, but it took way longer than 20mins to prepare these. Apart from adding a little more ground cumin, I made them as written, and although we did enjoy them, I'm not sure it was really worth the prep time.

Feb 22, 2008

I used soy chorizo and tofu instead of chorizo and ricotta cheese to make them vegetarian(can't find vegan wonton wrappers). Sooo good! I made these for Valentine's Day for my husband, he loves soy chorizo, what a hit!!! I also used enchilada sauce instead of marinara. YUM!

Nov 24, 2006

My husband and I loved this. We really like chorizo though. If you've never had chorizo, it is a bit different.


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  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 2322 mg
  • 93%

* Percent Daily Values are based on a 2,000 calorie diet.

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