Pepperoni Cheese Ravioli
1 (25 ounce) package frozen cheese ravioli
1/2 pound fresh mushrooms, sliced
1 (3 1/2 ounce) package sliced pepperoni, diced
1 small onion, cut into wedges
1 tablespoon butter or margarine
1 (8 ounce) can tomato sauce
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon 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.
Yields 4 to 6 servings.