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cream of mushroom soup mushroom ravioli vegetable bouillon cubes water lower assorted bell peppers ground pepper garlic water salt
Viewed: 68 - Published at: 6 years agoIngredients
- 2 (10 1/2 ounce) cansroasted garlic cream of mushroom soup
- 32 ounces mushroom ravioli, frozen
- 2 vegetable bouillon cubes
- 1 cup water
- 1 12 cups half-and-half (lower % too thin) or 1 12 cups milk (lower % too thin)
- 2 cups assorted bell peppers, fresh, thin sliced
- 14-12 teaspoon fresh ground pepper
- 1 tablespoon garlic powder
- 16 cups water
- 12 teaspoon sea salt
Method
- In medium-sized pot, put soups, 1 cup water, bouillon cubes, fresh ground pepper, garlic powder and half and half.
- Heat on medium Stir frequently.
- Put large pot with 16 cups of water on to boil.
- Add salt.
- When boiling, add ravioli.
- Bring water back to rolling boil.
- Do this in batches so as to not overcrowd the pot.
- Scoop ravioli out when they float to top of pot and place in colander.
- Rinse in cool water VERY gentle.
- They are not fully cooked at this stage.
- When bouillon cubes in sauce are fully dissolved, turn off heat and add peppers, garlic and ground pepper.
- Stir to incorporate.
- Set aside.
- Very lightly spray a casserole dish with plain cooking spray.
- Put one large ladle-full of sauce in now empty ravioli pot.
- Gentle add ravioli and rest of sauce to pot.
- Fold together being careful not to break ravioli.
- Place mixture into casserole dish.
- Tightly cover with foil.
- Make sure dish is large enough otherwise, your oven will be messy.
- Bake in preheated 350F oven for 20 minutes.
- Uncover for last 10 minutes.
