Recipe - Ciao Down Ravioli Casserole

1 10 ounce pkg frozen chopped
spinach
1 tablespoon Butter
One half cup Fresh mushrooms; cut or sliced up
1 14 1/2oz can minced tomatoes
with herbs
1 8 oz. can tomato sauce
One fourth cup Dry red wine
One half teaspoon Pepper
One fourth teaspoon Fennel seed; crushed
1 9 oz. pkg
refrigerated/frozen ravioli
One fourth 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 One half 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