Mushroom Ravioli



  • 1 pkg frozen ravioli with portobella mushroom stuffing
  • 8 oz fresh mushrooms sliced
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp finely chopped elephant garlic
  • 2 Tbsp finely chopped fresh parsley
  • 1 Tbsp freshly squeezed lemon juice
  • 2 Tbsp very dry white wine


Spread two cans of crescent rolls on a cookie sheet to make a crust. (If a heavier and thicker crust is desired, use Country Man biscuits.) Sprinkle cheese, vegetables, and meat over dough. In a blender, mix eggs, milk, salt, and pepper. Beat, then pour over cookie sheet. Toss on herbs for color and flavor. Bake at 350 degrees for 12 to 14 minutes until done. Cut in squares. Any topping can be used; use your imagination.