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. 

 

Ingredients

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]

 

Directions

(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).