| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Casseroles | 4 | Servings | |
INGREDIENTS
| 1 | 10 oz pkg frozen chopped spinach | |
| 1 | tb | Butter |
| 1/2 | c | Fresh mushrooms; sliced |
| 1 | 14 1/2oz can diced tomatoes with herbs | |
| 1 | 8 oz. can tomato sauce | |
| 1/4 | c | Dry red wine |
| 1/2 | ts | Pepper |
| 1/4 | ts | Fennel seed; crushed |
| 1 | 9 oz. pkg refrigerated/frozen ravioli | |
| 1/4 | c | Parmesan cheese; finely shredded |
INSTRUCTIONS
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. Posted to FOODWINE Digest 15 October 96 Date: Tue, 15 Oct 1996 14:42:56 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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