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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.
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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.
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