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Pepperoni-Ravioli Supper

Pepperoni-Ravioli Supper
  • Prep 30 min
  • Total 0 min
  • Ingredients 5
  • Servings 5
Rev up refrigerated ravioli and purchased sauce with mushrooms and pepperoni for a super-speedy, family pleasing supper.
Updated March 7, 2005

Ingredients

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

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.

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
590
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
12g
60%
Cholesterol
115mg
38%
Sodium
1630mg
68%
Total Carbohydrate
57g
19%
Dietary Fiber
6g
24%
Sugars
3g
Protein
29g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
40%
40%
Iron
20%
20%
Exchanges:
4 Starch; 2 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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