1 1/2 cups water
1 (24-oz) package frozen small ravioli
1 tablespoon butter
1 3/4 cups marinara (or pasta) sauce
1 1/2 cups shredded mozzarella cheese
20 pepperoni slices
- Combine water, ravioli, and butter in large sauté pan. Cover and bring to boil on high. Remove lid when boiling; reduce to medium-high.
- Cook 5–6 minutes, stirring often (to avoid pasta sticking), or until most of liquid is absorbed. Stir sauce into ravioli; reduce to low. Cook 2–3 minutes, stirring constantly, or until pasta is hot and tender.
- Spread ravioli evenly into a single layer in pan. Sprinkle with cheese and arrange pepperoni slices over top. Cover and cook 3–4 minutes or until cheese melts. Serve.