Difficulty: Easy - for beginners
2 9 oz packages refrigerated cheese-filled ravioli
1 26-28 oz jar tomato pasta sauce
1 4.5 oz sliced mushrooms, drained
1 3.5 package sliced pepperoni, halved
1 cup shredded mozzarella cheese
1. Cook ravioli as directed on package. Drain; cover to keep warm.
2. Meanwhile, in large saucepan, combine the pasta sauce, mushrooms and pepperoni; mix well. Bring to a boil. Reduce heat; simmer 8-10 minutes or until the sauce is slightly thickened, stirring occasionally.
3. Add cooked ravioli; stir gently to coat. Spoon onto serving platter. Sprinkle with cheese.