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Pepperoni-Ravioli Supper

Rev up refrigerated ravioli and purchased sauce with mushrooms and pepperoni for a super-speedy, family pleasing supper.

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  • prep time 30 min
  • total time
  • ingredients 5
  • servings 5
 

Ingredients

2
(9-oz.) pkg. refrigerated cheese-filled ravioli
1
(28-oz.) jar spaghetti sauce
1
(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
1
(3.5-oz.) pkg. sliced pepperoni, halved (about 1 cup)
4
oz. (1 cup) shredded mozzarella cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook ravioli to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, in large saucepan, combine spaghetti sauce, mushrooms and pepperoni; mix well. Bring to a boil. Reduce heat; simmer 8 to 10 minutes or until sauce is slightly thickened, stirring occasionally.
  • 3 Carefully stir cooked ravioli into sauce mixture. Spoon onto serving platter. Sprinkle with cheese.
  • 1 Cook ravioli to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, in large saucepan, combine spaghetti sauce, mushrooms and pepperoni; mix well. Bring to a boil. Reduce heat; simmer 8 to 10 minutes or until sauce is slightly thickened, stirring occasionally.
  • 3 Carefully stir cooked ravioli into sauce mixture. Spoon onto serving platter. Sprinkle with cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
590
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
12g,
12%
),
Cholesterol
115mg
115%;
Sodium
1630mg
1630%;
Total Carbohydrate
57g
57%
(Dietary Fiber
6g
6%
  Sugars
3g
3%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
40%;
Iron
20%;
Exchanges:
4 Starch; 2 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.