Pepperoni Cheese Ravioli
1 package (25 oz) frozen cheese ravioli (I get the small ones)
½ pound fresh mushrooms, sliced
1 package (3.5 oz) sliced pepperoni, cut up or diced (or buy the tiny ones if you can find them)
1 can (16 oz) tomato sauce
1/4 cup grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper (optional, just adds a tiny kick, maybe try 1/16 first time)
½ cup sour cream
Cook ravioli accd to package. Meanwhile, in large saucepan, sauté mushrooms, pepperoni in butter. Stir in tomato sauce, parm cheese, garlic powder, basil, oregano and cayenne; heath through. Remove from heat, stir in sour cream. Drain ravioli, toss with cream sauce.
I always double this recipe and barely have any leftover. When I double it though, I just add 8 oz of tomato sauce, 32 oz seems like too much.