Taco Raviolis

Recently we went to a friend's house for a birthday party and I wanted to bring a snack. I did not want to go to the grocery store, so I was limited to the items I had on hand.

After some brainstorming, I came up with these little taco raviolis. Dippable (a party-must), portable and delicious.


Taco Raviolis
Yield: 15+ (It really depends on how full you make the raviolis. You can stretch this pretty far.)

1/2 lb ground turkey (or beef)
2 or 3 green onions, chopped
1/2 packet taco seasoning
1/2 cup cheddar cheese
2 pie crusts (I use the refrigerated kind & keep them in my freezer)


-Preheat the oven to 350 degrees.

-Brown the ground meat on the stove. Add the taco seasoning and water, as directed on the package. Remove from heat and stir in the chopped up green onions.

-Roll out the pie crusts to about 1/8" thickness. Use a biscuit cutter to cut the dough into circles about 3" in diameter.


-Put a spoonful of taco meat on half of each circle of dough. Top the mounds with a sprinkle of cheddar cheese. Be careful to not overload the dough- you will not be able to close them!

(Too full.)

-Fold the dough in half over the meat to make a half moon shape. Use a fork to pinch the dough closed. If the dough is not staying closed, use your finger to spread some water on the edges of the inside before closing the dough- this will help "glue" the ravioli closed.

-Once all of the ravioli are folded and sealed, lay them onto a sprayed cookie sheet. Bake for 10 minutes, or until the dough is golden.

-Serve warm or room temperature with salsa for dipping.