Pepperoni Cheese Ravioli

Name: Pepperoni Cheese Ravioli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings.
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; 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

"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."

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
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.

Nutrition Facts

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

Originally published as Pepperoni Cheese Ravioli in Quick Cooking September/October 2001

Reviews

My Review

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Average Rating:

1275

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.
lurky27

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
HBcook

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.