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 jalapeño 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
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)
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.