Pepperoni Cheese Ravioli Recipe

4 3 6
Publisher Photo

Pepperoni Cheese Ravioli Recipe

Read Reviews
4 3 6
Publisher Photo
"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."
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (25 ounces) frozen cheese ravioli
  • 1/2 pound fresh mushrooms, sliced
  • 1 package (3-1/2 ounces) sliced pepperoni, diced
  • 1 small onion, cut into wedges
  • 1 tablespoon butter or margarine
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup sour cream

Directions

Cook ravioli according to package directions. Meanwhile, in a large saucepan, saute mushrooms, pepperoni and onion in butter until onion is tender. Stir in tomato sauce, Parmesan cheese, garlic powder, basil, oregano and cayenne; heat through. Remove from the heat; stir in sour cream. Drain ravioli; toss with cream sauce. Yield: 4-6 servings.
Originally published as Pepperoni Cheese Ravioli in Quick Cooking September/October 2001, p43

Nutritional Facts

1 cup: 412 calories, 21g fat (11g saturated fat), 85mg cholesterol, 802mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 19g protein.

  • 1 package (25 ounces) frozen cheese ravioli
  • 1/2 pound fresh mushrooms, sliced
  • 1 package (3-1/2 ounces) sliced pepperoni, diced
  • 1 small onion, cut into wedges
  • 1 tablespoon butter or margarine
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup sour cream
  1. Cook ravioli according to package directions. Meanwhile, in a large saucepan, saute mushrooms, pepperoni and onion in butter until onion is tender. Stir in tomato sauce, Parmesan cheese, garlic powder, basil, oregano and cayenne; heat through. Remove from the heat; stir in sour cream. Drain ravioli; toss with cream sauce. Yield: 4-6 servings.
Originally published as Pepperoni Cheese Ravioli in Quick Cooking September/October 2001, p43

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPepperoni Cheese Ravioli

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
1275 User ID: 6324211 89038
Reviewed Nov. 5, 2011

"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."

MY REVIEW
lurky27 User ID: 1251896 31466
Reviewed Jul. 27, 2011

"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"

MY REVIEW
HBcook User ID: 2966570 32485
Reviewed May. 8, 2009

"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."

Loading Image