Step 1

Start by browning the beef in a large skillet with the olive oil.

Step 2

When the meat is half way done cooking, add the onion and garlic and cook until the onions are soft and the meat if fully browned.

Step 3

Stir in the cumin, garlic powder, salt, dried parsley and the 1/4 cup of enchilada sauce.

Step 4

Once combined, stir in the cheese and set the filling aside.

Step 5

Lay out a sheet of the pasta on a cutting board. Add the filling by large tablespoons onto the sheet spreading out to fit about 8 per sheet. (see the picture above)

Step 6

Brush all around the pasta sheet edges with the egg wash and also in between each filling pile.

Step 7

Lay another pasta sheet on top and press to seal around all edges and in between each ravioli.

Step 8

Press down over the center of each ravioli with a ravioli cutter. A cutter like this will cut and seal the edges at the same time. See the note below if you don’t have one.

Step 9

Start a large pot with water to boil over high heat.

Step 10

Once the water is boiling add a handful of salt and then 7-8 of the ravioli, depending on the size of your pot.

Step 11

These will only take about 5 minutes to cook, drain them on paper towels and then you can add in the next batch. Cook up as many as you want for dinner and you can save the rest or freeze them.

Step 12

While the ravioli are cooking you can put the sauce together by adding the butter to the same skillet you used to make the filling.

Step 13

Once the butter is melted and the flour and whisk for one minute.

Step 14

Next pour in the chicken broth and enchilada sauce, whisking as you pour.

Step 15

Let this thicken over medium heat for 5 minutes and then stir in the cream cheese.

Step 16

You can either add the ravioli to the sauce to toss or plate the ravioli and sauce them on the plate. We like to add all the ravioli to the pan and cover it until we’re ready to eat.

Step 17

Garnish with avocado and tomatoes.