Zesty Ravioli Skillet

INGREDIENTS:

1/3 cup heavy whipping cream 

4 cups loosely packed fresh baby spinach leaves 

6 oz  provolone cheese, 

grated 1 tbsp (15 mL) olive oil 

1 small jalapeño pepper, seeded (I leave this out for my family) 

3 garlic cloves, pressed

 2 cans (14.5 oz) 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) 

 Halved grape tomatoes (optional) 

INSTRUCTIONS:

Add oil to Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet; cook and stir 15-20 seconds or until fragrant. 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