Beef Ravioli Fajita Skillet with Avocado Salsa Verde
- Serves 4
30 Minutes
easy
ingredients
- 1 Package of Perfect Pasta Traditional Beef Round Ravioli
- 2 Tbsp. Extra Virgin Olive Oil
- 2 Cups Red Onion – Diced
- 2 Cups Tri-Color Bell Peppers – Diced
- 1 Tbsp. Garlic – Minced
- 3 Tbsp. Fajita Seasoning Mix
- 1 can Black Beans – Drained & Rinsed
- 1 10oz can Diced Tomatoes & Green Chiles – Drained
- 2 Cups Vegetable or Beef Broth
- 1/2 Cup Heavy Cream
- Sliced Limes and Cilantro for Garnish
- 1lb. Fresh Tomatillos
- 2 ea. Garlic Cloves
- 1 ea. Jalapeno Pepper – Seeded & Chopped
- 1/2 cup Cilantro – Chopped
- 2 Tbsp. Fresh Lime Juice
- 1 ea. Avocado – Chopped
- Salt and Pepper to Taste
directions
- Peel husks from tomatillos, rinse with cold water until they no longer feel sticky. Dice into chunks and place into a food processor. Add 1 cup onion, garlic cloves, jalapeno pepper, lime juice and cilantro and process until finely chopped. Add avocado, season with salt and pepper to taste, and pulse until well blended. Set aside.
- In a heavy skillet, warm the olive oil over high heat. When oil is hot, add bell peppers, 1 cup onion and minced garlic. Season with fajita seasoning. Cook until vegetables are slightly blackened.
- Add beef broth, heavy cream, Traditional Beef Round Ravioli, black beans and diced tomatoes. Reduce heat to medium-low and cook for 5-7 minutes, or until pasta is fully cooked through to a minimum internal temperature of 160 degrees Fahrenheit. Top with avocado salsa verde, chopped cilantro and sliced limes. Garnish with extra avocado or jalapeno slices if desired.