|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|
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.