650 gram package frozen or fresh beef, veal or chicken ravioli
2 - 3 onions, chopped
6 - 8 mushrooms, sliced
3 cloves crushed garlic
28 ounce can of tomatoes (796ml)
14 ounce can tomato sauce (400ml)
2 tsp dried oregano (10ml)
340 gram Mozzarella cheese, grated
Parmesan cheese to taste
black pepper to taste
Prepare ravioli according to package instructions. (Generally bring 3-4 litres of water to the boil with a little olive oil, add ravioli when water is boiling and simmer until ravioli has swelled up and is cooked. Drain.)
(Frozen ravioli is recommended as it does not normally contain preservatives)
Sauté onions in a little olive oil and then add sliced mushrooms and garlic. When onions are ready, add chopped tomatoes with their liquid, tomato sauce and oregano. Put a layer of the tomato sauce mixture into an oven-proof casserole and then layer in the ravioli. Top with remaining tomato sauce mixture and then the grated Mozzarella cheese.
Sprinkle Parmesan cheese and some black pepper over top of casserole.
Bake at 350°F or 180°C for 40-45 minutes.