Zesty Ravioli Skillet

It’s amazing that such a fresh and flavorful dish starts with frozen
ravioli and only takes about 20 minutes to prepare.

1/3 cup (75 mL) heavy whipping cream
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/398 mL each) diced tomatoes with onions, undrained
½ tsp (2 mL) salt
½ tsp (2 mL) coarsely ground black pepper
1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)
Halved grape tomatoes (optional)

Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, 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. Garnish with grape tomatoes, if desired.

Yield: 8 servings
U.S. Nutrients per serving: Calories 400, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 37 g, Protein 19 g, Sodium 870 mg, Fiber 3 g

Cook’s Tips: Wear plastic gloves when working with jalapeño peppers. The juice from the peppers can create a burning sensation on the skin.
For a dish with more heat, do not seed the jalapeño pepper.

Copyright, The Pampered Chef, 2009

This is totally yummy!! The jalepenos are a little too hot for my children. So, this is what I've done with what I had on hand:

Some veggies (califlour, broccolli)
Heavy whipping cream (I used it all because it had been frozen :(
1 Can of Stewed Tomatoes (chopped up)
1 sm can of tomato sauce
1/4 c. ? Parmesan Cheese; Grated
1-2 T. Italian Seasoning
1 pk. Meat Ravioli

mix like above..and ta-dah!! it's delicious!! The kids loved it!! Thanks Pampered Chef for teaching me about Ravioli in the freezer section. It's only a couple bucks!