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Pepperoni-Ravioli Supper

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

590 Calories, 27g Total Fat, 29g Protein, 57g Total Carbohydrate, 3g Sugars

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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