Mexican Ravioli

Here's a speedy supper for your repertoire!  Spend your weekend eating, playing and relaxing -- instead of cooking.  It literally took me four minutes to throw everything into the slow cooker.  And it's sure to be a hit! 

A crisp lettuce salad, a bowl of black olives, and tortilla chips are perfect accompaniments to this creative, earthy pasta, which reminds me of both Mexican and Italian food.  Sounds crazy, but it all falls into place. 

Mexican Ravioli

an original recipe by Kelly Jo Vanderstelt

1.  Combine in slow cooker:

• 1 - 15.5 oz. can of Chili Beans
• 1 1/2 Cups Salsa, medium hot and chunky, or your preference
  
• 1 1/2 to 2 Cups Shredded Cheese, colby jack or cheddar
• 1 Cup of Water
• 2 Tsp. Minced Onion
• 1 Tsp. Chili Powder
• 1/2 Tsp. Crushed Red Pepper Flakes

2.  Stir in 1 bag of Frozen Beef Ravioli (1lb 9 oz.).  Try to coat it well, as some of the pasta may protrude out of the sauce initially.

3.  Cook on HIGH for 4 to 5 hours.  Stir it once partway through to ensure the pasta stays moist and cooks evenly.

4.  Before serving, stir in 1/2 cup Sour Cream, to make it creamy. 

Serves 4 to 6.