Pepperoni Ravioli Supper Recipes
PEPPERONI-RAVIOLI SUPPER
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
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
EASY RAVIOLI PIZZA LASAGNA
Kids love it, and it's super easy!
Provided by ChefMama
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 41m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in frozen ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain.
- Cover the bottom of a 9x13-inch baking dish with some spaghetti sauce. Layer some pepperoni, olives, and mozzarella cheese over sauce. Add a layer of ravioli. Repeat layers of sauce, pepperoni, olives, mozzarella cheese, and ravioli until the baking dish is full.
- Bake in the preheated oven until sauce is bubbly and mozzarella cheese is melted, about 20 minutes.
Nutrition Facts : Calories 472.6 calories, Carbohydrate 32.7 g, Cholesterol 82.9 mg, Fat 25.8 g, Fiber 4.2 g, Protein 26.7 g, SaturatedFat 11.7 g, Sodium 1239.7 mg, Sugar 9.9 g
2BLUE'S PEPPERONI RAVIOLI
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
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!
PEPPERONI CHEESE RAVIOLI
"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
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.
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- Preheat oven to 400˚F. Spread a thin layer of spaghetti sauce in the bottom of a 2 qt casserole dish.
- Create layers by adding layer of ravioli , then cover with sauce, top with cheese and then pepperoni and repeat layering to make 3-4 layers with the top layers being cheese and pepperoni.
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- Turn your Instant Pot to the saute function. When it is heated up add in the sausage. Brown the sausage in the pot. Deglaze the pot with the beef broth.
- Lay the ravioli on top of the sausage and broth. Pour the marinara sauce over the top of the ravioli. Don’t stir. Add in the pepperonis on top of the sauce.
- Cover the pot and secure the lid. Make sure valve is on “sealing.” Press the manual button or pressure cook button and set the timer to 1 minute.
- When the timer beeps indicating the time is up perform a quick release by moving the valve to “venting.” If any foam comes out move the valve back to sealing and wait 20 seconds before trying again.
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- Follow the package directions to cook the Ravioli to al dente. Drain thoroughly and toss with a little olive oil to prevent sticking. Chill in the fridge until completely cooled.
- Meanwhile, chop the pepperoni, dice the provolone cheese, drain and chop the artichoke hearts, drain the banana pepper rings, and drain the sliced olives. Toss together with the cooled Ravioli.
- Stir in the salad dressing mix and then the Italian dressing. Toss to combine. Add additional Italian dressing to taste preferences.
- Add cracked pepper and freshly grated Parmesan cheese if desired. Salt and pepper to taste preference.
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