Tuesday, October 20, 2009

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

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