If you’re a fan of Italian food, then you probably like ravioli. I’ve liked it since the first time I tried it, and that was just from a can of Chef Boyardee Beef Ravioli in Tomato and Meat Sauce. After tasting real ravioli made by the hands of true Italian cooks, I fell in love with it. What a world of difference there is between the two.
There are so many ways to make dishes with ravioli, from soup to main dish meals. If, like me, you happen to also like pepperoni, then you’ll adore this recipe, which offers up both.
Real Italian cooks often make ravioli from scratch, but since you can now buy freshly made ravioli in the frozen food section, it’s OK to cheat a little and use it for this Pepperoni-Ravioli Supper, one of my favorites. The dish can serve as a main dish or as a side dish served with meatloaf or your favorite cut of meat.
The dish is quick and easy to prepare, taking only about half an hour. And, it’s so good even your finicky eaters will ask for a second helping.
PEPPERONI-RAVIOLI SUPPER
2 (9-ounce) packages refrigerated cheese-filled ravioli
1 (26- to 28-ounce) jar tomato pasta sauce
1 (4.5-ounce) jar sliced mushrooms, drained
1 (3.5-ounce) package (about 1 cup) sliced pepperoni, halved
4 ounces (1 cup) shredded mozzarella cheese
Cook ravioli as directed on package. Drain; cover to keep warm.
Meanwhile, in large saucepan, combine pasta 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.
Add cooked ravioli, stir gently to coat. Spoon onto serving platter and sprinkle with cheese. Serve with cheesy-garlic bread for an additional treat.
Note: You can use either refrigerated or frozen ravioli, but if using frozen ravioli, thaw it first before making the recipe. Also, you can use meat-filled ravioli instead of cheese if preferred.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
