Ravioli with Mushroom-Wine Sauce

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes
This sauce turned out well but didn't have the intensity of flavor I had hoped.  It was also much too liquid-y to serve to my kids...they need the sauce to cling to the pasta or it'll all get left behind on the plate.  I improvised with my immersion blender, but next time I will drain one can of the tomaotes (the original recipe said to leave both undrained) and add some tomato paste.
While it may sound like this isn't a do-over, the kids all ate most of what was on their plate with no complaint.  I had been expecting loud protests about mushrooms, but *N* even said she liked the them in this particular recipe because she couldn't really taste them. 
3 to 4 cups sliced fresh button mushrooms
3 to 4 cups sliced fresh portobello, shiitake, and/or crimini mushrooms [I used shiitake]
2 cans (14.5 oz each) diced tomatoes, one drained & one undrained
1/2 cup water
1//3 cup red wine or water
1 to 2 Tablespoons tomato paste
1/2 teaspoon salt
1/4 dried rosemary
4 cloves garlic, finely chopped
1 package (20 oz) refrigerated cheese ravioli
grated parmesan [optional]
(1) In a 4- or 5-quart slow cooker, combine mushrooms, tomatoes, water, wine, salt, rosemary, and garlic.
(2) Cover; cook on low 4-6 hours or high 2-3 hours.
(3) Toward the end of the sauce's cooking time, cook ravioli in a separate pot acording to package directions.
(4) If desired, use an immersion blender or regular blender to puree about 1 cup of the sauce.
(5) Serve ravioli with sauce and topped with parmesan if desired.
Kid Participation: None (because just the mere act of having them add the mushrooms to the slow cooker might have turned them off from trying the final product).

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