Skillet Ravioli and Vegetables

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 15 mins

No need to pre-boil refrigerated ravioli—simply sauté and steam briefly in a skillet. If desired, replace half of the chicken broth with dry white wine.


4tablespoons olive oil, divided
2cups cauliflower florets
1 1/2cups chopped bell peppers (red, green and yellow)
1 1/2cups sliced mushrooms
3cloves garlic, minced
2cups reduced-sodium chicken broth, divided
1teaspoon Italian seasoning
2 (9-ounce) packages refrigerated vegetable or cheese ravioli
1/2cup shredded Parmesan-Asiago-Romano cheese blend
1/4teaspoon salt
1/4teaspoon freshly ground black pepper
1/4teaspoon 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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 320
  • Fat 18g
  • Saturated Fat 6g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 7g
  • Cholesterol 45mg
  • Sodium 440mg
  • Potassium 240mg
  • Carbohydrate 30g
  • Fiber 3g
  • Sugars 6g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 170%
  • Calcium 20%
  • Iron 10%