ZESTY RAVIOLI SKILLET

By chris5863

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

Details

Adapted from pamperedchef.com

Preparation

Step 1

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