Cheese Ravioli in Cream
Move over Chef Boyardee. This dynamic dish is going to put your canned raviolis to shame. The collaboration of pepperoni, mushrooms and onions come together with a creamy, dreamy mouthwatering sauce. We say cheese... and mean it. Dive in tonight.
At a glance
1 (25 oz.) pkg. frozen cheese ravioli 1/2 lb. fresh mushrooms, sliced 1 (3.25 oz.) pkg. sliced pepperoni, diced 1 small onion, cut into wedges 1 tbsp. butter 1 (8 oz.) can tomato sauce 1/4 cup grated Parmesan cheese 1/2 tsp. garlic powder 1/2 tsp. dried basil 1/2 tsp. dried oregano 1/8 tsp. cayenne pepper 1/2 cup sour cream
Cook ravioli according to package directions. Meanwhile, in a large saucepan, sauté 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.
Prep time 15 min Cook time 15 min Ready in 30 min
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