Skillet Ravioli and Vegetables

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 CHRISTOPHER RANCH California garlic, minced
• 1 cup lower sodium chicken stock, divided
• 1 teaspoon Italian seasoning
• 1 cup dry white wine
• 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 ground black pepper
• 1/4 teaspoon red pepper flakes

Directions

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