Get some YUM Quick and Easy!

This is a very delicious recipe that was quick and easy! It took me less than 30 minutes to make and that was using frozen ravioli! No thawing necessary for this!! I had enough time in making this that I was able to whip up Banana Pudding so my husband was out the door with dinner and a dessert!
Be sure to click on the products to get more information. They really are a HUGE help in making this process go a lot faster!

The Pampered Chef ^® Zesty Ravioli
Skillet Recipe

Your Shopping List:
heavy whipping cream
fresh baby spinach leaves
6 oz (175 g) provolone cheese
olive oil (or clean it up by using Extra Virgin Olive Oil)
1 small jalapeño pepper
3 garlic cloves
2 cans (14.5 oz/398 mL each) diced tomatoes with onions
salt (Clean it up with Sea Salt instead of table salt)
coarsely ground black pepper
1 pkg (24 oz/700 g) small frozen cheese ravioli
Halved grape tomatoes (optional but delicious)

Ingredients:
1/3 cup (75 mL) heavy whipping cream
4 cups (1 L) loosely packed fresh baby spinach leaves
6 oz (175 g) provolone cheese, grated
1 tbsp (15 mL) olive oil (or clean it up with Extra Virgin Olive Oil instead)
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
2 cans (14.5 oz/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
Halved grape tomatoes (optional but delicious)


Directions:
1. Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, 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. Garnish with grape tomatoes, if desired.

Yield: 8 servings

Nutrients per serving: Calories 400, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 37 g, Protein 19 g, Sodium 870 mg, Fiber 3 g

Cook's Tip: 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 you have any questions about the recipe, or are interested in receiving any of the products listed above for FREE, Email me at DanielleS.PC@gmail.com!