Heat 3-quart saucepan of water to boiling. Add ravioli and broccoli; cook 5 minutes or until ravioli is floating and broccoli is crisp-tender. Drain well in colander or strainer; set aside.
Add tomatoes to same saucepan. Heat to boiling. Cook over medium heat 3 to 5 minutes or until slightly thickened.
Add cooked ravioli, broccoli and mushrooms to tomatoes; cook until thoroughly heated, stirring frequently. Sprinkle individual servings with cheese.