Pepperoni-Ravioli Supper Recipe from Pillsbury


  • 4 oz. (1 cup) shredded mozzarella cheese
  • 1 (3.5-oz.) pkg. sliced pepperoni, halved (about 1 cup)
  • 1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
  • 1 (28-oz.) jar spaghetti sauce
  • 2 (9-oz.) pkg. refrigerated cheese-filled ravioli

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 C...

View full recipe at SpringPad


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