Ingredients
1
package (9 oz) refrigerated cheese-filled ravioli
2
large tomatoes, chopped (2 cups)
1
small onion, chopped (1/4 cup)
1/2
cup sliced fresh mushrooms (1 1/2 oz)
1/4
cup dry red wine or chicken broth
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/8
teaspoon salt
1/8
teaspoon pepper
1
clove garlic, finely chopped
1/2
cup ricotta cheese
2
tablespoons grated Parmesan cheese
Preparation
Heat oven to 325°F. Cook and drain ravioli as directed on package.
Meanwhile, in 10-inch skillet, cook remaining ingredients except cheeses over medium-high heat about 5 minutes, stirring frequently, until tomatoes are soft.
In ungreased 8-inch square (2-quart) glass baking dish, spread ravioli. Spread ricotta cheese over ravioli. Pour tomato mixture over top. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until hot in center.
