Ravioli With Mushroom Wine Sauce (Crock Pot)

• 4 cups sliced button mushrooms
• 4 cups sliced baby portabella mushrooms
• 2 (14 1/2 ounce) cans diced tomatoes
• 12 cup water
• 13 cup dry red wine
• 4 minced garlic cloves
• 13 cup diced onion
• 12 teaspoon salt
• 14 teaspoon dried rosemary
• 14 teaspoon crushed red pepper flakes
• 1 (9 ounce) package cheese ravioli (refrigerated type, if you use the dry you will have to boil it first)

1. Combine mushrooms, rosemary, onions, red pepper, tomatoes (undrained), garlic, salt, wine, and water in crock pot.
2. Cover and cook on low for 4-6 hours.
3. Stir in ravioli after cooking has nearly finished and turn to high heat setting.
4. If you are going to add any meat, this is the time to do so.
5. Cook for another 20 minutes.
6. Serve topped with Parmesan cheese.

button mushrooms, baby portabella mushrooms, tomatoes, water, red wine, garlic, onion, salt, rosemary, red pepper, will

Taken from www.food.com/recipe/ravioli-with-mushroom-wine-sauce-crock-pot-105963 (may not work)