Pepperoni Ravioli Supper Recipes

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PEPPERONI-RAVIOLI SUPPER



Pepperoni-Ravioli Supper image

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

Provided by Pillsbury Kitchens

Categories     Entree

Yield 5

Number Of Ingredients 5

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:

  • Cook ravioli to desired doneness as directed on package. Drain; cover to keep warm.
  • 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.
  • Carefully stir cooked ravioli into sauce mixture. Spoon onto serving platter. Sprinkle with cheese.

Nutrition Facts : Calories 590, Carbohydrate 57 g, Cholesterol 115 mg, Fat 1, Fiber 6 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 1/3 Cups, Sodium 1630 mg, Sugar 3 g

30-MINUTE CHEESY BAKED RAVIOLI



30-Minute Cheesy Baked Ravioli image

Make and share this 30-Minute Cheesy Baked Ravioli recipe from Food.com.

Provided by Soup Fly

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

32 pieces frozen cheese ravioli (approx 1 pound)
1 (26 ounce) jar spaghetti sauce (Prego Tomato & Basil is my favorite for this recipe)
3 ounces sliced pepperoni (omit for vegetarian version)
1/4-1/2 cup shredded parmesan cheese
1/4-1/2 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees.
  • Place 1/2 of the ravioli in a greased 8x8 glass dish.
  • Pour half of the sauce on and stir until mixed well.
  • Make sure ravioli are spread evenly over dish.
  • Place pepperoni slices in a single layer over ravioli and sauce.
  • Sprinkle parmesan cheese evenly over entire dish.
  • Place remaining ravioli in single layer on top of cheese.
  • Spoon remaining sauce over ravioli, making sure ravioli are well-coated.
  • Place remaining pepperoni in a single layer on top of ravioli and sauce.
  • Sprinkle mozarella over top*.
  • Cover dish and bake for 30 minutes.
  • *If covering with foil, you can keep the cheese from sticking to it by baking dish for 25 minutes before adding mozarella and then baking for 5 minutes or until cheese is melted.

PEPPERONI CHEESE RAVIOLI



Pepperoni Cheese Ravioli image

"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

1 package (25 ounces) frozen cheese ravioli
1/2 pound fresh mushrooms, sliced
1 package (3-1/2 ounces) sliced pepperoni, diced
1 small onion, cut into wedges
1 tablespoon butter
1 can (8 ounces) tomato sauce
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/2 cup sour cream

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.

2BLUE'S PEPPERONI RAVIOLI



2blue's Pepperoni Ravioli image

Make and share this 2blue's Pepperoni Ravioli recipe from Food.com.

Provided by 2Bleu

Categories     Pork

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

1/2 cup pepperoni, chopped fine
1/2 cup mozzarella cheese, shredded
1/4 cup marinara sauce (recommended 2bleu's 2 Minute 2 Easy Pizza Sauce)
2 puff pastry sheets (recommended Mock Puff Pastry Dough (Made so Easy!))
1 egg (mixed with 1 tbsp water for egg wash)
1/4 cup butter, melted (or you can use the egg wash)

Steps:

  • Preheat oven to 400°F In a small bowl, mix pepperoni, mozzarella and pizza sauce. Set aside.
  • Roll out pastry dough into two 4x12-inch strips. On the bottom length of each strip of dough, place 1 small teaspoon of filling at 1/2" intervals.
  • Brush egg wash between filling spaces and around half of the outer edges. (keep in mind, egg wash will stick to dough, but not to itself). Fold top over and press to seal between each ravioli and on outer edges. Brush with melted butter.
  • Using a pizza cutter or knife, cut between the raviolis. Place onto a baking sheet that has been lined with parchment paper and lightly sprayed with non-stick cooking spray. Bake for 15-20 minutes. Let cool slightly as filling will be hot!

20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET



20-Minute Sausage and Pepper Ravioli Skillet image

We took the favorite Italian flavor combo of sausage and peppers and put them in an easy weeknight dish that can be on the table in just 20 minutes. Cook the store-bought ravioli and colorful sauce at the same time, then finish by heating them in the same pan. Melted provolone is the crowning touch.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 small red onion, halved and thinly sliced
2 cloves garlic, minced
One 14-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper flakes
One 10-ounce package Italian sausage ravioli
3 slices provolone (about 3 ounces)
Fresh basil leaves, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
  • While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
  • Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.

RAVIOLI POMODORO RECIPE BY TASTY



Ravioli Pomodoro Recipe by Tasty image

Jazz up store-bought ravioli with a super quick homemade tomato sauce full of fragrant onion, garlic, and basil. The sauce is super versatile and pairs well with any flavor of ravioli, from cheese to spinach to mushroom.

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 can whole peeled tomato
½ cup olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
¼ teaspoon sugar
1 ½ teaspoons kosher salt
1 cup fresh basil leaves, plus more for garnish
1 package store-bought ravioli

Steps:

  • Add the tomatoes to a food processor and pulse until smooth.
  • Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 30 seconds.
  • Add the puréed tomatoes, sugar, and salt and stir to combine. Reduce the heat to medium-low, cover, and simmer until the sauce is thickened, about 15 minutes. Stir in the basil.
  • Bring a large pot of water to a boil. Cook ravioli according to the package instructions. Drain through a colander.
  • Add the ravioli to the pomodoro sauce and stir to coat. Garnish with more basil, if desired.
  • Enjoy!

Nutrition Facts : Calories 955 calories, Carbohydrate 86 grams, Fat 61 grams, Fiber 7 grams, Protein 19 grams, Sugar 10 grams

RAVIOLI SUPPER SOUP



Ravioli Supper Soup image

Family-favorite ravioli noodles from Hamburger Helper® dinner mix star in a beefy soup that makes for a hearty meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
6 cups hot water
1 package Hamburger Helper™ ravioli & cheese
2 cups frozen mixed vegetables
2 tablespoons instant minced onion
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup small curd creamed cottage cheese
Shredded Parmesan cheese, if desired

Steps:

  • Cook beef in Dutch oven over medium-high heat, stirring occasionally, until brown; drain.
  • Stir in hot water, uncooked Pasta, Sauce Mix, frozen vegetables, onion, garlic and tomatoes. Heat to boiling, stirring occasionally.
  • Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until pasta is tender (sauce will thicken as it stands). Remove from heat; stir in cottage cheese and Topping Mix (dry). Serve with Parmesan cheese.

Nutrition Facts : Calories 350, Carbohydrate 37 g, Cholesterol 55 mg, Fiber 2 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1120 mg

PEPPERONI RIGATONI



Pepperoni Rigatoni image

My friend and I worked out this recipe as a main dish for the cafeteria at work. It's also become a favorite among teenagers at our church, who make a beeline for it at potlucks.-Becky Fisk, Ashland City, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 4

1 package (16 ounces) rigatoni or large tube pasta
1 jar (28 ounces) spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni
2 cups shredded Monterey Jack cheese

Steps:

  • Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers., Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 879mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein.

SLOW-COOKER PIZZA RAVIOLI MIX UP



Slow-Cooker Pizza Ravioli Mix Up image

Add something cheesy to your Italian dinner with this ravioli made using pork sausage, ground beef and pepperoni - a tasty slow-cooked meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h30m

Yield 12

Number Of Ingredients 10

1 1/2 lb bulk Italian pork sausage
1 1/2 lb ground beef round
2 medium onions, chopped (1 1/2 cups)
2 tablespoons finely chopped garlic
2 jars (1 lb 8 oz each) tomato pasta sauce (any variety)
1 bag (25 oz) frozen cheese-filled ravioli (do not thaw)
3 cups shredded Cheddar-Monterey Jack cheese blend (12 oz)
1 package (3.5 oz) sliced pepperoni
1/4 cup sliced ripe olives
Fresh basil sprigs, if desired

Steps:

  • Spray bottom of 5- to 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray.
  • In 12-inch skillet, cook sausage over medium heat 8 to 10 minutes, breaking up sausage with spoon, until no longer pink; drain. Place sausage in large bowl. In same skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Add beef mixture and 1 jar of the pasta sauce to bowl with sausage; stir to combine.
  • In slow cooker, spread half of remaining jar of pasta sauce to cover bottom. Layer with half of the ravioli and half of the meat mixture. Sprinkle with 1 1/2 cups of the cheese and half of the pepperoni. Repeat layers.
  • Cover; cook on Low heat setting 3 hours. Sprinkle with olives before serving. Garnish with basil.

Nutrition Facts : Calories 560, Carbohydrate 30 g, Fiber 3 g, Protein 36 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1070 mg

CHEESE RAVIOLI WITH THREE PEPPER TOPPING



Cheese Ravioli with Three Pepper Topping image

A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.

Provided by LOSTTHYME

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ravioli Recipes

Time 35m

Yield 6

Number Of Ingredients 8

1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
2 cups chicken broth, divided
¼ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
  • Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g

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