You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 4 tablespoons olive oil, divided
  • 2 cups cauliflower florets
  • 1 1/2 cups chopped bell peppers (red, green and yellow)
  • 1 1/2 cups sliced mushrooms
  • 3 cloves garlic, minced
  • 2 cups reduced-sodium chicken broth, divided
  • 1 teaspoon Italian seasoning
  • 2 (9-ounce) packages refrigerated vegetable or cheese ravioli
  • 1/2 cup shredded Parmesan-Asiago-Romano cheese blend
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Heat 2 tablespoons oil in a large skillet over high heat. Add cauliflower, peppers, mushrooms and garlic. Cover and cook, stirring occasionally, until vegetables are browned, about 5 minutes. Remove vegetables and set aside. Add 1/4 cup chicken broth to pan. Scrape pan to loosen browned bits; pour over vegetables.
  2. Add remaining 2 tablespoons oil to pan; heat over high heat. Add ravioli and Italian seasoning. Cook, stirring, until ravioli browns, about 2 minutes. Add remaining chicken broth. Cover, reduce heat to medium, and cook until ravioli is tender and plump, about 3 minutes. Add cheese, salt, pepper, pepper flakes and reserved vegetables. Cook 1 minute or until thoroughly heated.
Recipe by Sharon Sanders

Videos You Might Also Like

The recipe was originally published as Skillet Ravioli and Vegetables on Relish.com

Didn't find what you were looking for? Try another search: