Ciao Down Ravioli Casserole Recipe

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Ciao Down Ravioli Casserole

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10 oz
frozen chopped spinach
1 Tbsp
1/2 c
fresh mushrooms, sliced
14.5 oz
tomatoes, diced
8 oz
tomato sauce
1/4 c
dry red wine
1/2 tsp
1/4 tsp
fennel seeds, crushed
9 oz
refrigerated cheese filled ravioli
1/4 c
parmesan, freshly grated


1Thaw and drain spinach.

2Press out excess liquid.

3In a large skillet melt butter.

4Add mushrooms and cook about 5 minutes or until tender, stirring often.

5Add the undrained tomatoes, tomato sauce, wine, pepper and fennel.

6Bring to boiling; reduce heat and cover.

7Simmer over low for 5 minutes.

8Meanwhile, cook ravioli according to package directions.

9Gently toss ravioli with tomato mixture and spinach.

10Transfer to an ungreased 1 1/2 quart casserole.

11Top with cheese.

12Bake, uncovered in a 350 oven for 20 minutes or until heated through.

About this Recipe

Course/Dish: Pasta, Casseroles
Regional Style: Italian
Other Tag: Quick & Easy