Ingredients
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
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
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. 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. Serves 6.
Recipe by Sharon Sanders, "Relish Good Food Fast," April 2006.
