25 days of cooking Day 7 ; Zesty Ravioli Skillet

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
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
Ingredients
2 cans (14.5 oz/398 mL each) diced tomatoes with
onions, undrained
½ tsp (2 mL) salt
½ tsp (2 mL) coarsely ground black pepper
1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)
Halved grape tomatoes (optional)


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.
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.
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.
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
U.S. 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 Tips: 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.