Skillet Ravioli and Vegetables Recipe

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
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

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. 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.

Per serving: 290 calories, 16g fat, 10g prot., 21g carbs., 3g fiber, 520mg sodium.