Skillet Ravioli and Vegetables

4 tablespoons olive oil divided
2 cups cauliflower florets
1 1/2 chopped bell peppers ([red, green, yellow)
11/2 cups sliced mushrooms
3 garlic cloves minced
2 cups chicken broth divided
2 (9 oz) pkgs refrigerated vegetable or cheese ravioli
1 tsp. Italian seasoning
1/2 cup shredded parmesan asiago Romano cheese blend
1/4 tsp salt
1/4 tsp pepper
1/4 tsp pepper flakes

Heat 2 tsbs oil in a large skillet over high heat.
add cauliflower, peppers, mushrooms and garlic.
saute 2 mins. Reduce heat to med - high. Cover and cook, stirring occasionally for 5 mins or until lightly brown.

Remove vegetables and set aside.
Add 1/4 cup of the chicken broth to the pan.
scrape pan to loosen browned bits, pour over veggies Add remain 2 tsbs oil to the skillet set over high heat.

Add frozen ravioli and Italian seasoning
Cook , stirring until ravioli browns. about 2 mins
Add remaining 1 3/4 chicken broth. Cover, reduce heat to med. and cook until ravioli is tender and plump, about 3 mins. Add cheese, salt pepper, pepper flakes and reserved veggies. Cook 1 min. or until thoroughly heated.

Nancy, I know this is long but so easy and so good.

Note
When I made this I only used 1 pkg. of meat ravioli and it turned out fine.

Source: I got this recipe from American Profile which was in the Sunday paper. It was submitted by Sharon Sanders, Center Valley, Pa. I hope you can print it as it is very good.
Roberts Wife in Ohio

http://www.nancyskitchen