Five-Cheese Mushroom Ravioli

• 2 large portobello mushrooms, chopped
• 1 cup sliced green onions
• 3 teaspoons olive oil, divided
• 3 garlic cloves, minced
• 1 cup shredded part-skim mozzarella cheese
• 1 cup shredded provolone cheese
• 1/2 cup shredded Romano cheese
• 1/2 cup part-skim ricotta cheese
• 32 wonton wrappers
• 4 cups refrigerated Alfredo sauce, warmed
• 1/4 cup shredded Parmesan cheese
• 1/4 cup chopped fresh basil

1. In a large skillet, saute mushrooms and onions in 2 teaspoons oil until tender. Add garlic; saute 1 minute longer. In a large bowl, combine the mozzarella, provolone, Romano and ricotta cheeses. Stir in the mushroom mixture.
2. Spoon 1 tablespoon mushroom mixture in the center of each wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) With water, moisten all the wonton dough around the mushroom filling. Top with another wonton wrapper; press edges with a fork to seal. Repeat with remaining wrappers and mushroom mixture.
3. In a large freezer container, place ravioli in a single layer; separate each layer with waxed paper. May be frozen for up to 3 months.
4. To use frozen ravioli: Bring a large saucepan or Dutch oven of water and remaining oil to a boil. Add ravioli in batches. Reduce heat to a gentle simmer; cook for 6-8 minutes or until ravioli are tender. Remove with a slotted spoon and keep warm.
5. Serve with warmed Alfredo sauce. Sprinkle with Parmesan cheese and basil.

portobello mushrooms, green onions, olive oil, garlic, mozzarella cheese, provolone cheese, romano cheese, ricotta cheese, wonton wrappers, alfredo sauce, parmesan cheese, fresh basil

Taken from www.tasteofhome.com/recipes/five-cheese-mushroom-ravioli/ (may not work)