Thursday, December 2, 2010

Zesty Ravioli Skillet

So I posted yesterday about my recipe desaster.  Hubby asked me to "make that ravioli thing for dinner that had spinach and was kinda spicy".  After much searching I found the recipe in one of my beloved Pampered Chef Seasons Best Cookbooks.   It yet again turned out delicious.  This is definately going to be a more regular dish on our table.   There was even enough for us to have for lunch today *bonus!*.

Zesty Ravioli Skillet
adapted from The Pampered Chef, Ltd.

4 cups loosely packed fresh baby spinach leaves
6 oz shredded Motzerella cheese
1 tbsp olive oil
1 small jalapeño pepper, seeded
4 garlic cloves, pressed
2 cans (14.5 oz each) diced tomatoes with onions, undrained
1/2 tsp salt
1/2 tsp ground black pepper
1 pkg (24 oz) small frozen cheese ravioli (about 65)
1/3 cup heavy whipping cream

1. Wash spinach; drain. Set aside spinach and cheese.
2. Add oil to a 12-in. skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet; cook and stir 15-20 seconds or until fragrant.
3. Add tomatoes, salt and black pepper to skillet; cook and stir with 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.

Yield: 8 servings

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