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."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- 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 : Calories 412 calories, Fat 21g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 802mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
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Ahmad
[email protected]These ravioli are a great way to use up leftover pepperoni. I always have some in my fridge, so this recipe is perfect for a quick and easy meal.
Andrew van Baarsen
[email protected]I'm so glad I found this recipe! I've been making ravioli from scratch for years, but this method is so much easier. The ravioli turned out just as delicious, if not better.
Janzab Khan
[email protected]I'm always looking for new and exciting ravioli recipes. This one definitely fits the bill! The combination of pepperoni and cheese is classic, but the addition of herbs and spices makes it unique.
Marco
[email protected]These ravioli are perfect for a quick and easy weeknight meal. I usually have all of the ingredients on hand, so I can whip up a batch in no time.
Thomas Hemara
[email protected]I love that this recipe uses wonton wrappers instead of traditional ravioli dough. It's so much easier and faster!
Mandlenkosi Ndhlovu
[email protected]I'm not a skilled cook, but these ravioli turned out great! I followed the instructions carefully and they were perfect. I'm so glad I tried this recipe.
Mansoor Khan
[email protected]These ravioli were a hit at my party! I served them with a side of garlic bread and salad, and everyone loved them. I'll definitely be making these again for my next gathering.
Nsubuga Diana
[email protected]I doubled the recipe and made a huge batch of ravioli. I froze some for later and they reheated beautifully. This is a great recipe for meal prep!
Mahad Mahad
[email protected]I'm a vegetarian, so I used tofu instead of pepperoni. It was a great substitute and the ravioli were still delicious. I'll definitely be making these again with other veggie fillings.
Michelle Fernandez
[email protected]I had some leftover pizza sauce, so I used that instead of the marinara sauce. It turned out great! The ravioli were cheesy and flavorful, and the sauce added a nice tang.
Carl Clay
[email protected]These ravioli were a bit bland for my taste. I think I'll add some extra spices next time. Otherwise, they were easy to make and turned out well.
SQUIDS EarLobes
[email protected]I'm not a huge fan of ravioli, but these were surprisingly good! The filling was flavorful and the pasta was cooked perfectly. I would definitely recommend this recipe to anyone looking for a quick and easy meal.
ran shrestha
[email protected]These ravioli were absolutely delicious! The combination of pepperoni, cheese, and herbs was perfect. I especially loved the crispy edges. I'll definitely be making these again and again.
guardianwings1
[email protected]I love how versatile this recipe is. I added some sautéed mushrooms and onions to the filling, and they turned out fantastic! The ravioli were a hit with my family, and they've already asked me to make them again next week. Thanks for sharing such a
Mir Ahmed
[email protected]Making these ravioli was a breeze! The instructions were clear and easy to follow, and I had them ready in no time. They turned out perfectly cooked and cheesy, with a delicious hint of pepperoni flavor. I'll definitely be making these again!