ZESTY RAVIOLI SKILLET

ZESTY RAVIOLI SKILLET
Adapted from pamperedchef.com
ZESTY RAVIOLI SKILLET

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pamperedchef.com

Ingredients

  • 4

    cups (1 L) loosely packed fresh baby spinach leaves

  • 6

    oz (175 g) Provolone cheese, grated

  • 1

    tbsp (15 mL) olive oil

  • 1

    small jalapeño pepper, seeded

  • 3

    garlic cloves, pressed

  • 2

    cans (14.5 oz or 398 mL each) diced tomatoes with onions, undrained

  • 1/2

    tsp (2 mL) salt

  • 1/2

    tsp (2 mL) coarsely ground black pepper

  • 1

    pkg (24 oz/700 g) small frozen cheese ravioli (about 65)

  • 1/3

    cup (75 mL) heavy whipping cream

Directions

Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside spinach and cheese. Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant. Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt. Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted. Yield: 8 servings

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