Preheat oven to 450 degrees F.
Cook ravioli as directed and set aside.
Sauté chopped mushrooms, spinach, salt and pepper in olive oil and set aside.
Using (4) 16 oz. ramekins/crocks, layer ravioli with spoonfuls of mushroom/spinach mixture and ricotta.
Cover with tomato sauce and shredded mozzarella.
Bake at 450 degrees F for 10 minutes until cheese is fully melted.
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