This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Ciao Down Ravioli Casserole

x

1 10 oz pkg frozen chopped spinach
1 tablespoon butter
1/2 cup fresh mushrooms

sliced
1 14 1/2oz can diced tomatoes with herbs
1 8 oz. can tomato sauce
1/4 cup dry red wine
1/2 teaspoon pepper
1/4 teaspoon fennel seed :

crushed
1 9 oz. pkg. refrigerated/frozen ravioli
1/4 cup Parmesan cheese -- finely shredded
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.

How To make Ciao Down Ravioli Casserole's Videos

Relevant Articles

Menu