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Zesty Ravioli Skillet

Zesty Ravioli Skillet

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 jalapeņo pepper, seeded
3   garlic cloves, pressed
2   cans (14.5 oz or 398 mL each) 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)
1/3   cup (75 mL) heavy whipping cream
  1. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside spinach and cheese.
  2. 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.
  3. 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.
  4. Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted.

Yield: 8 servings

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)

Cook's 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.