Mexican Raviolis

Mexican Raviolis

Lia Soscia

"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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36 m servings 386 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 2322 mg
  • 93%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 21
  1. 23 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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

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 ...

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 una...

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 p...

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 the...

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...

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

Call me crazy - or just used to Chorizo - but I love this recipe. I made this for my husband, cousin, and her husband and I'm making it again tonight. For people who are not familiar with Chor...

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