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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.
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