Featured Pinch Tips Video
- 1 3/4 c
- loosely packed fresh baby spinach
- 6 oz
- provolone cheese, grated
- 1 Tbsp
- oilive oil
- 1 small
- jalapeno pepper, seeded
- 3 clove
- garlic, pressed
- 2 can(s)
- diced tomatoes with onions, undrained (14.5 oz cans)
- 1/2 tsp
- 1/2 tsp
- coarsely ground black pepper
- 1 pkg
- small frozen cheese ravioli (about 65) (24 oz)
- 1/3 c
- heavy whipping cream
1Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside spinach and cheese.
2Add 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.
3Add 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.
4Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted.
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.