u/FitIndependent9764

I’m making a spinach and ricotta ravioli baked pasta dish. I want the sauce to be cream of mushroom and I have a thing of mushroom slices and stems and stuff.

How do I make it so it’s not just watery? It’s cooked in a casserole dish. Will it bake well? If I just dump cream of mushroom over the ravioli or does the cream of mushroom need to be mixed with something?

Thank you for any tips!