Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Mushroom Ravioli Divan




Source of Recipe


cookbookcookery






List of Ingredients



• 3 cups fresh broccoli florets
  
• 2 tablespoons olive oil
  
• 1 pound mushrooms -- sliced
  
• 2 cloves garlic -- minced
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 2 9-oz. pkgs. fresh cheese-filled ravioli
  
• 1 cup milk
  
• 1 container prepared Alfredo sauce (12-oz.)
  
• 1/2 cup grated Romano cheese
  






Instructions



1. Preheat oven to 375F. In a large saucepan of boiling water, cook broccoli florets until just tender, 2 to 3 minutes. Drain and rinse under cold running water; drain well and coarsely chop. Place in a large bowl.
   
2. In a large frying pan, heat oil over medium-high heat. Add mushrooms and garlic and cook, stirring occasionally, until limp, 3 to 4 minutes. Season with salt and pepper. Add mushrooms and any liquid in pan to broccoli.
   
3. In a large pot of boiling salted water, cook ravioli according to package directions. Drain into a colander.
   
   
4. Place half of cooked ravioli on bottom of a lightly greased 7 x 11-inch baking dish. Top with all of broccoli-mushroom mixture. Cover with second layer of ravioli. Pour in milk. Spoon Alfredo sauce evenly over top. Sprinkle with grated cheese. Cover dish with aluminum foil.
   
5. Bake 15 minutes. Remove foil and bake until sauce is bubbly and top is brown, about 5 minutes longer.
   






Final Comments


Serving Size: 6