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!