Zesty Ravioli Skillet Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 c. loosely packed fresh baby spinach leaves
6 oz. provolone cheese, grated (I just use mozzarella)
1 tbsp. olive oil
1 small jalapeno pepper, seeded (or unseeded if you want it extra spicy-- also, I have used Farmer's Market Poblano peppers, which I thought were even spicier)
3 garlic cloves, pressed (I use garlic powder)
2 cans (14.5 oz.) diced tomatoes w/ onions, undrained
1/2 tsp. salt
1/2 tsp. black pepper
1 pkg. (24 oz.) small frozen cheese ravioli (I usually get the refrigerated kind- Buitoli? Something like that)
1/3 c. heavy whipping cream
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Directions: |
Directions:1) Wash spinach; drain in colander. Grate cheese (if necessary- I usually buy shredded already)
2) Add oil to 12. in skillet; heat over med-high heat 1-3 min. until shimmering. Finely chop jalapeno. Add jalapeno to skillet; cook and stir 1 min. or until crisp-tender. Add garlic; cook and stir 15-20 seconds until fragrant.
3) Add tomatoes, salt, and black pepper to skillet; cook and stir 1-2 min. until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 min. or until tender. Stir cream into skillet. Cook, uncovered, 1-2 min. or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 min. or until spinach starts to wilt.
4) Remove skillet from heat. Top w/ cheese; cover skillet and let stand 1-2 min. or until cheese is melted.
© (with some modifications) Pampered Chef |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20 min. |
Personal
Notes: |
Personal
Notes: Yummmmmmmmy! And super easy.
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