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  • 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


  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

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The recipe was originally published as Skillet Ravioli and Vegetables on

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