Brown meat in oil, add onions and saute together until onions are soft. Add mushrooms and cook until soft. Add wine, and simmer for 20 minutes, covered, until liquid is reduced to 1/2. Add pasta sauce, broth and dressing and bring to a boil, then remove from heat.
Meanwhile, bring salted water to a boil and carefully drop ravioli into boiling water. Stir a few times, making sure they do not stick to bottom of pot. Once they start floating, remove from heat and drain.
Mix ravioli and meat sauce together in 9×13 casserole dish.
Bake at 350F for about 45 minutes, covered with foil.
Add cheese, and bake uncovered for 15 minutes or until melted and lightly browned.