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"This nicely spiced pasta toss is a wonderful last-minute main dish," writes Lisa Mouton of Orlando, Florida. "If you make a salad while the frozen ravioli cooks, you can have dinner ready in a half hour."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 412 calories, 21 g fat (11 g saturated fat), 85 mg cholesterol, 802 mg sodium, 37 g carbohydrate, 2 g fiber, 19 g protein.
Originally published as Pepperoni Cheese Ravioli in Quick Cooking September/October 2001, p43
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Nov. 05, 2011 by 1275
This is a great recipe to use if dress up plain old ravioli. It is very quick and the sour cream compliments the sauce nicely. I left out the mushrooms and onion. I would suggest using a 15 oz. can of tomato sauce or a 14 oz. can of pizza sauce. I did not have any cheese ravioli on hand so I used beef filled ravioli. It was just as good and I added 1 cup of shredded mozzarella cheese to the mixture as well. If you are using cheese ravioli- try mixing in 1 pound of cooked ground beef. You could also try using less pasta if you will add the beef. Very easy and quick- good recipe for last minute dinners.
Reviewed on Jul. 27, 2011 by lurky27
This is very tasty! However, I doubled the amount of sauce ingredients, expecting it to be enough for 2 bags of frozen ravioli. It definitely wasn't. Tasted great with turkey pepperoni.~ Theresa
This is very tasty! However, I doubled the amount of sauce ingredients, expecting it to be enough for 2 bags of frozen ravioli. It definitely wasn't. Tasted great with turkey pepperoni.
~ Theresa
Reviewed on May. 08, 2009 by HBcook
Good recipe. My changes: I used a 9 ounce package of fresh cheese tortellini, and half the pepperoni, chopped the onion and it was perfect. I can't imagine using as much pasta as this recipe calls for.
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