Ingredients
- 9 refrigerated
- 8 oz tomato sauce
- 14 1/2 oz tomatoes with herbs (diced)
- 1/4 cup dry wine (red)
- 1/2 cup mushrooms (fresh sliced)
- 10 oz pkg spinach (frozen chopped)
- 1/4 cup parmesan cheese (finely shredded)
- 1 tablespoon butter
- 1/2 teaspoon pepper
- 1/4 teaspoon fennel seed (crushed)
Thaw and drain spinach. Press out excess liquid. In a large skillet melt butter. Add mushrooms and cook about 5 minutes or until tender, stirring often. Add the undrained tomatoes, tomato sauce, wine, pepper and fennel. Bring to boiling; reduce heat and cover. Simmer over low for 5 minutes.
Meanwhile, cook ravioli according to package directions. Gently toss ravioli with tomato mixture and spinach. Transfer to an ungreased 1 1/2 qt. casserole. Top with cheese. Bake, uncovered in a 350 oven for 20 minutes or until heated through. Makes 4 main dish servings.
Make ahead: Follow above directions for assembly of casserole. Cover and refrigerate, unbaked, for up to 24 hours. Bake at 350 for 40 minutes or until heated through.
