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Pepperoni Cheese Ravioli

"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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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.

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Reviews

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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

  • eris940
    Nov 4, 2009

    No comment left

  • 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.

  • amanda_rubeck
    Sep 9, 2007

    No comment left

  • Mitza
    Mar 20, 2006

    No comment left