Quick + Easy Southwest Ravioli Skillet Pasta
I am in the middle of a full-blown addiction with fruit.
I mean the addiction, not the fruit. The fruit is getting better and better.
There is a slight chance this may be the only post not containing, blueberries, blackberries, strawberries, raspberries, mangos, peaches, nectarines…….
I could go on, but I won’t. It’s Monday and I really don’t want to bore you to tears.
Avocado, it’s a fruit. I have an addiction with those too, except that’s pretty much been going on since I started blogging.
I am sorry, I have a addictive personality. It’s true.
I know it’s summer and I know you all are busy so I thought I would be real nice today and give you guys the easiest, one skillet, twenty-five minute dinner I could.
It’s simple, and loaded with flavors. It’s a little spicy, and packed with plenty of healthy black beans, corn and red peppers. It’s extremely cheesy and topped off with “oh so good for you” fresh summer grape tomatoes and avocados.
It’s one of those simple pleasure dishes.
Okay and wait, since we are talking simple pleasure I have to tell you about my basil plant.
I was at the store other week and there it was. Fresh basil, just staring me down. Actually, those fresh basil plants have been staring me down for weeks, but I just kept saying to myself, “you don’t even know where you are going to be living for the summer. Don’t buy that plant”. But then there is that second voice in my head. Yes I have voices in my head. The seconds voice says, “Buy that dang plant, it’s three dollars and you want it so bad”.
I ignored the second voice for a good three weeks, but then last week I just bought the stinkin’ thing. I mean, it was cheaper than the five dollars worth of basil I was going buy and I got way more this way. Of course, I waited to buy the thing until I was days shy of leaving for that family vacay I was telling you about, and then possibly not even coming back to Colorado for the next two months.
Yeah, I still have not made up my mind about whether to go Mt.Hood for two months of cold rain/snow, snowboarding in the summer (seriously, it’s summer. NO SNOW IN THE SUMMER, please!) and feeling like I live in the Twilight movies.
Should I stay or should I go??
Anyway, this stupid basil plant that I bought? I love the thing. I love standing there smelling it every morning, I love looking at it all day and I most definitely love being able to use as much basil as I want, whenever I want. It’s awesome.
Here’s the funny thing. I am not a gardener, like at all. Sure if I read up on it I coud probably figure it out because if I set my mind to something there is a good chance I will figure it out. I hate failing and avoid it whenever possible. But the basil plant is currently sitting on my window sill in a glass cup. Just a little drinking cup. I know, sounds like I am going to kill the thing.
I swear, the basil is flourishing. It is the weirdest thing. I water it everyday and it gets awesome sunlight since it has been sunny and beautiful here for weeks (love that so much). But I mean, don’t herbs need to be planted in a little more than a couple of cups of dirt and live in something other than a water-glass?
I have no idea, but as of right now it looks, tastes and smells amazing.
It’s a simple pleasure.
Just like this quick and easy southwest ravioli skillet pasta.
Cheesy I know, but so true.
It’s a huge southwest cheesy fest!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Quick + Easy Southwest Ravioli Skillet Pasta
Course: Main Course
- 2 tablespoons olive oil
- 1/2 onion diced
- 2 cloves garlic minced or grated
- 1 jalapeno pepper seeded and diced
- 2 red bell peppers diced
- 2 cups fresh corn
- 1 chipotle chile minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups black beans
- 1 lime juiced
- 1/4 cup fresh cilantro chopped + more for garnish
- 1 pound cheese ravioli 20 ounces
- 1-2 cups sharp cheddar cheese cubed
- 1 avocado diced
- 1 cup grape tomatoes quartered
- Bring a large pot of water to a boil and boil the ravioli according to package directions.
- Preheat the broiler.
- While the water boils and the ravioli cooks, cook the veggies. In a large skillet heat olive oil over medium heat. Add the onion and garlic and saute until soft and caramelized about 5 minutes. Add the jalapeno pepper, red pepper and corn. Saute for 5 minutes and then add the chipotle chili, cumin, chili powder, oregano, cayenne, salt and pepper. Stir in the black beans and saute another 3-5 minute or until the veggies are soft.
- When the ravioli is ready, drain and add to the skillet. Turn off the heat and toss well. Add the chopped cilantro and lime juice and toss again. Make sure everything is in an even layer and then spread the cheese all over the dish.
- Place the whole skillet in the broiler or transfer to an oven safe dish. Broil for 30 seconds to 1 minute. Don't walk away, it goes so fast!
- Remove and top with the diced tomatoes, avocado and more fresh cilantro if desired. Serve!
But I can get on board with that!