Saturday, January 30, 2010

Zesty Ravioli Skillet

This is a recipe I found on the pampered chef website. It was so good.

⅓ cup heavy whipping cream
4 cups loosely packed fresh baby spinach leaves
6 oz Provolone cheese, grated
1 tbsp olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
2 cans diced tomatoes with onions, undrained
½ tsp salt
½ tsp coarsely ground black pepper
1 pkg small frozen cheese ravioli (about 24 oz)
Halved grape tomatoes (optional)

Add oil to skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add chopped jalapeño; cook and stir 1 minute or until crisp-tender. Add garlic to skillet; cook and stir 15-20 seconds or untilfragrant.

Add tomatoes, salt and black pepper to skillet; cook and stir 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.