Spanish Ravioli Name: Jenn Miller Base: Maxwell AFB Recipe: Ingredients 1 (25 ounce) packages frozen beef ravioli ( approx 6C cooked ravioli or 50-55 ravioli) 1 (10 ounce) cans enchilada sauce 1 (8 ounce) jars salsa 8 ounces shredded monterey jack cheese 1 (2 ¼ ounce) cans sliced olives, drained (optional) Directions Cook ravioli per package instructions. In large skillet, combine enchilada sauce and salsa. Stir and cook until heated through. Drain ravioli and add to enchilada sauce/salsa mixture. Stir to coat. Top with cheese and olives. Cover and cook for 3-4 minutes over low heat until cheese is melted.