||cups (1 L) loosely packed fresh baby spinach leaves
||oz (175 g) provolone cheese, grated
||tbsp (15 mL) olive oil
||small jalapeņo pepper, seeded
|| garlic cloves, pressed
||cans (14.5 oz or 398 mL each) diced tomatoes with onions, undrained
||tsp (2 mL) salt
||tsp (2 mL) coarsely ground black pepper
||pkg (24 oz/700 g) small frozen cheese ravioli (about 65)
||cup (75 mL) heavy whipping cream
Yield: 8 servings
- 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.
Nutrients per serving: Calories 330, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 50 mg, Carbohydrate 38 g, Protein 13 g, Sodium 650 mg, Fiber 3 g
U.S. Diabetic exchanges per serving: 2 starch, 1 vegetable, 1 high-fat meat, 1 fat (2 carb)
Cooks Tips: Half and half can be substituted for the heavy whipping cream, if desired.
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.
If desired, a 24-oz (700-g) package of large cheese-filled ravioli can be substituted for the small ravioli. Add 1/2 cup (125 mL) water to Skillet with tomatoes. Increase ravioli cook time to 8 minutes in Step 3.
© 2013 The Pampered Chef used under license.