Pepperoni-Ravioli Supper

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

By Pillsbury Kitchens

March 7, 2005

(9-oz.) pkg. refrigerated cheese-filled ravioli

(28-oz.) jar spaghetti sauce

(4.5-oz.) jar sliced mushrooms, drained

(3.5-oz.) pkg. sliced pepperoni, halved (about 1 cup)

oz. (1 cup) shredded mozzarella cheese

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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.