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    Ciao Down Ravioli Casserole


    Source of Recipe


    Recipe Land

    List of Ingredients




    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

    Recipe



    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.


 

 

 


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