ZESTY RAVIOLI SKILLET

• 4 cups loosely packed fresh baby spinach leaves
• 6 ounces provolone cheese, grated
• 1 tablespoon olive oil
• 1 small jalapeno pepper, seeded
• 3 garlic cloves, pressed
• 12 teaspoon salt
• 2 (14 1/2 ounce) cansdiced tomatoes with onions, undrained
• 12 teaspoon fresh coarse ground black pepper
• 1 (24 ounce) packagesmall frozen cheese ravioli (about 65)
• 13 cup heavy whipping cream

1. Wash spinach in large Stainless Mesh Colander; drain.
2. Grate cheese using Ultimate Mandoline fitted with grating blade.
3. Set aside spinach and cheese.
4. Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering.
5. Finely chop jalapeno with Food Chopper.
6. Add jalapeno to Skillet; cook and stir 1 minute or until crisp-tender.
7. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant.
8. Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering.
9. Add ravioli; stir to coat.
10. Cook, uncovered, 4-5 minutes or until tender.
11. Stir cream into Skillet.
12. Cook, uncovered, 1-2 minutes or until simmering.
13. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.
14. Remove Skillet from heat.
15. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted.

baby spinach, provolone cheese, olive oil, jalapeno pepper, garlic, salt, tomatoes, fresh coarse ground black pepper, frozen cheese, heavy whipping cream

Taken from www.food.com/recipe/zesty-ravioli-skillet-525651 (may not work)