TOMATOES and RAVIOLI WITH ESCAROLE

[Kitchen Witch]

TOMATOES and RAVIOLI WITH ESCAROLE

1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
3 cups sliced fresh mushrooms
2 cups chopped plum tomatoes
3/4 cup chicken broth
4 cups coarsely chopped escarole
1 tablespoon snipped fresh basil
1 teaspoon snipped fresh rosemary
1 9-ounce package refrigerated meat-filled ravioli if you don?t want to make homemade
1/4 cup pine nuts, toasted

For sauce, in a large skillet cook onion and garlic in hot oil 2 minutes. Add mushrooms, tomatoes, and chicken broth. Bring to boiling. Reduce heat and simmer, uncovered, about 7 minutes or until mushrooms are tender and sauce is slightly reduced (you should have about 3 cups sauce). Add escarole, basil, and rosemary, stirring just until the escarole is wilted.
Meanwhile, cook pasta according to package directions; drain. Return pasta to saucepan. Pour sauce over pasta; toss to coat. Transfer to a warm serving dish. Sprinkle with pine nuts. Makes 4 servings