Friday, October 4, 2013

southwest ravioli skillet

*Sings* Ahhh ahhh ahhhhhh! This was sooo good it made me wanna sing! But that would be rude, since my mouth was full of ravioli. I'm kind of obsessed with using frozen food to make a customized meal- it's just so easy. I saw this one floating around on Pinterest and I traced it back to Half Baked Harvest. Southwestern Tex Mex flavors are my current obsession (tacos, carnitas and the like) and toss in some cheese ravioli and I was all over it.
I do rock this recipe a little different- I wanted my corn to my really cooked, my beans to break down a little bit, and the onions still a little crispy, so this is a true skillet meal. Throw everything into the pan and let the magic go! Red bell pepper, corn, onion, black beans, garlic, chipotle in adobo and jalapeno. Oh yea, did I mention this meal is a little kicky?
Let this all start jiving together in the pan- make sure it's an oven safe pan too! Like the cast iron skillet you see above. But, be gentle as you stir around- you don't want the beans to become mush, we just want them to break down a little bit.
Now for the spices to come into play- cumin, chili powder, onion powder, garlic powder and adobe seasoning. You can find adobe seasoning in your Latin section in the grocery store.
Now comes the ravioli- you can make this with meat ravioli if you want, but why would you? The cheese ravioli are so good, and you can hardly tell this is a vegetarian meal! Also, this is when you'll want to add in all the lime juice.
Toss this all together, and turn on the broiler of the oven. This is getting crisped up!
As far as cheese is concerned, you can use whatever you like. Colby jack would be nice, cheddar cheese... I went with Monterey pepper jack! You know, for the spice.
Under the broiler for about 8 minutes, this is what pops out! Of course, I had the broiler on low, but you could do it on high for about 3-4 minutes. I can't handle the high broiler though... it always burns on me! Serve with some fresh cilantro and you are ready... set... good to go!
Southwest Ravioli Skillet
Hey, thanks! Half-Baked Harvest!
2 Tablespoons olive oil
1/2 onion, diced
3 cloves garlic, minced
1 jalapeno, seeded and diced
1 chipotle pepper in adobo, minced
1 can corn, drained
1 can black beans, drained
1 red bell pepper, diced
1 Tablespoon cumin
1 Tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Adobe seasoning
1 lime, juiced
Salt and Pepper, to taste
1 lb cheese ravioli, prepare according to package directions
1 cup shredded pepper jack cheese

Bring a large pot of water seasoned with salt to a rolling boil. Drop in frozen ravioli and cook according to package directions. Meanwhile, heat olive oil in a large oven safe saute pan over medium high heat. Add in onion, garlic, jalapeno, chipotle pepper, corn, black beans and red bell pepper. Cook for about 10 minutes, stirring gently so the beans don't break up to much. Add in cumin, chili powder, onion powder, garlic powder and Adobe seasoning. Cook for an additional 5 minutes. Drain ravioli and dump into the skillet along with the vegetables. Add in lime juice and stir to combine. Turn on oven broiler to low. Top ravioli with shredded cheese and place pan in oven under broiler. Let cheese melt and get crispy for about 5 minutes. Watch vigilantly for burning. Serve with fresh cilantro and enjoy!