Friday, November 12, 2010

Cheese Ravioli in Cream

Jennifer S.

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.

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