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Crispy Southwestern Elk Ravioli with "Fiesta" Toppings

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Serving Size: 

12 oz. Pappardelle’s Southwestern Elk Ravioli
2 tablespoons Bella Sol California EVOO
¼ cup queso fresco
1 cup fresh pico de gallo
2 tablespoons fresh cilantro
½ cup freshly shredded lettuce
2 cups freshly prepared refried black beans
4 tablespoons sour cream
¼ cup cotija cheese, crumbled
Hot sauce, to taste 


1. Bring a pot of lightly salted water to a boil and cook ravioli until al dente, about 8-10 mins. Drain and set aside. 
2. In a large sauté pan, heat EVOO over medium-high heat. Sear ravioli until golden brown and crispy on both sides. Garnish immediately with queso fresco to allow it to melt over the ravioli.
3. Place a dollop of refried beans on each plate and top with crispy ravioli. Garnish with pico de gallo, cilantro, lettuce, sour cream, cotija cheese, and hot sauce. Enjoy the fiesta!

From This Recipe

$10.50 | 12 large square - about 12 oz.