Best 2blues Pepperoni Ravioli Recipes

2blue's Pepperoni Ravioli image

Provided by 2Bleu

Categories Pork

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

1/2 cup pepperoni, chopped fine
1/2 cup mozzarella cheese, shredded
1/4 cup marinara sauce (recommended 2bleu's 2 Minute 2 Easy Pizza Sauce)
2 puff pastry sheets (recommended Mock Puff Pastry Dough (Made so Easy!))
1 egg (mixed with 1 tbsp water for egg wash)
1/4 cup butter, melted (or you can use the egg wash)

Steps:

Preheat oven to 400°F In a small bowl, mix pepperoni, mozzarella and pizza sauce. Set aside.
Roll out pastry dough into two 4x12-inch strips. On the bottom length of each strip of dough, place 1 small teaspoon of filling at 1/2" intervals.
Brush egg wash between filling spaces and around half of the outer edges. (keep in mind, egg wash will stick to dough, but not to itself). Fold top over and press to seal between each ravioli and on outer edges. Brush with melted butter.
Using a pizza cutter or knife, cut between the raviolis. Place onto a baking sheet that has been lined with parchment paper and lightly sprayed with non-stick cooking spray. Bake for 15-20 minutes. Let cool slightly as filling will be hot!

20-Minute Sausage and Pepper Ravioli Skillet image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 small red onion, halved and thinly sliced
2 cloves garlic, minced
One 14-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper flakes
One 10-ounce package Italian sausage ravioli
3 slices provolone (about 3 ounces)
Fresh basil leaves, for serving

Steps:

Bring a large pot of salted water to a boil.
Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.