Skilled Ravioli and Vegetables

By Hklbrries

"There's no need to boil refrigerated ravioli - simply saute and steam briefly in a skillet. If desired, replace half of the chicken broth with dry white wine."

Ingredients

• 4 tbsp 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 garlic cloves, minced
• 2 cups reduced-sodium chicken broth, divided
• 2 (9-ounce) packages 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 ground black pepper
• 1/4 tsp red pepper flakes

Details

Servings 6
Adapted from americanprofile.com

Preparation

Step 1

Heat 2 tbsp oil in a large skillet over high heat. Add cauliflower, peppers, mushrooms and garlic. Saute 2 minutes. Reduce heat to medium-high. Cover and cook, stirring occasionally, for 5 minutes or until lightly browned. Remove vegetables and set aside. Add 1/4 cup of the chicken broth to the pan. Scrape pan to loosen browned bits; pour over vegetables.

Add remaining 2 tbsp oil to the skillet set over high heat. Add ravioli and Italian seasoning. Cook, stirring, until ravioli browns, about 2 minutes. Add remaing 1 3/4 cups 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 blended.

Nutrition Information:
Per serving
290 calories
16 g fat
10 g protein
21 g carbohydrates
3 g fiber
520 mg sodium