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Receta Ciao Down Ravioli Casserole
by Global Cookbook

Ciao Down Ravioli Casserole
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Ingredientes

  • 1 x 10 ounce pkg frzn minced spinach
  • 1 Tbsp. Butter
  • 1/2 c. Fresh mushrooms, sliced
  • 1 x 14 1/2oz can diced tomatoes with herbs
  • 1 x 8 ounce. can tomato sauce
  • 1/4 c. Dry red wine
  • 1/2 tsp Pepper
  • 1/4 tsp Fennel seed, crushed
  • 1 x 9 ounce. pkg refrigerated/frzn ravioli
  • 1/4 c. Parmesan cheese, finely shredded

Direcciones

  1. Thaw and drain spinach. Press out excess liquid. In a large skillet heat butter. Add in mushrooms and cook about 5 min or possibly till tender, stirring often. Add in the undrained tomatoes, tomato sauce, wine, pepper and fennel.
  2. Bring to boiling; reduce heat and cover. Simmer over low for 5 min.
  3. Meanwhile, cook ravioli according to package directions. Gently toss ravioli with tomato mix and spinach. Transfer to an ungreased 1 1/2 quart.
  4. casserole. Top with cheese. Bake, uncovered in a 350 oven for 20 min or possibly till heated through.
  5. Makes 4 main dish servings.
  6. Make ahead: Follow above directions for assembly of casserole. Cover and chill, unbaked, for up to 24 hrs. Bake at 350 for 40 min or possibly till heated through.