Ranch Turkey Ravioli Casserole

Ranch Turkey Ravioli Casserole

This ranch-style turkey casserole uses ravioli, black beans, and enchilada sauce.

  • Yield: 6 servings


  • 1 none (15-oz.) can black beans, rinsed and drained
  • 1 none (14.5-oz.) can petite diced tomatoes, drained
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 2 cups green enchilada sauce (we tested with La Preferida)
  • 2 none (9-oz.) packages refrigerated cheese ravioli
  • 2 cups chopped cooked turkey
  • 1/2 cup sliced green onions
  • 1 cup (4 oz.) shredded Mexican four-cheese blend


Combine first 4 ingredients in a bowl.

Spread 1/2 cup enchilada sauce in a lightly greased 11" x 7" baking dish. Arrange half of ravioli over sauce. Top with half of black bean mixture, 1 cup turkey, 1/4 cup green onions, and 1/2 cup enchilada sauce. Repeat layers. Pour remaining sauce over top; sprinkle with cheese.

Bake, uncovered, at 400° for 28 minutes or until thoroughly heated and lightly browned. Let stand 15 minutes before serving.


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Ranch Turkey Ravioli Casserole Recipe