| 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>
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”