Skillet Ravioli and Vegetables

For our second week of the month I tried this new recipe I found in the newspaper.

4 tbsp. olive oil, divided
2 c. cauliflower florets
1 1/2 c. chopped peppers (I of course left this out)
1 1/2 c. sliced mushrooms
3 garlic cloves, minced
1 1/2 c. chicken broth
1 bag frozen cheese ravioli
1 tsp. Italian seasoning
1/2 c. shredded Parmesan-Asiago-Romano cheese blend
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes

Heat 2 tbsp. oil in large skillet over high heat. Add cauliflower, peppers, mushrooms, and garlic. Saute 2 minutes. Reduce heat to med-high. Cover and cook, stirring occasionally, for 5 minutes. Remove veggies and set aside. Add remaining 2 tbsp oil to skillet over high heat. Add ravioli and Italian seasoning. Cook, stirring,until ravioli browns, about 2 minutes. Add broth. Cover, reduce heat to medium and cook until ravioli is tender and plump, about 3 minutes. Drain most of the liquid, then add salt, pepper, and red pepper flakes. Add reserved vegetables and heat through. Sprinkle with cheese and serve.

The whole family LOVED this recipe. It would also be a good one for Leesa (if you still don't have a stove.)