Cheese Ravioli with Three Pepper Topping

1 pound cheese ravioli

3 tablespoons olive oil

1 small onion, diced

1 green bell pepper, thinly sliced

½ red bell pepper, thinly sliced

½ yellow bell pepper, thinly sliced

2 cups chicken broth, divided

¼ teaspoon crushed red pepper flakes

Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.

Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.