I learned of this recipe back in 2009 at a Pampered Chef party by Loreen Nolte. It was such a tasty and quick dish to make that it has become an easy go-to staple in our household.
When you’re at a loss of what to cook you can run by the grocery and pick up the ingredients in a flash. Prep and cook time are lickety-split and you’ll be soon enjoying this savory dish with a glass of wine.
- 1/3 cup heavy whipping cream
- 4 cups loosely packed fresh baby spinach
- 6 oz provolone cheese, grated (I use mozzarella)
- 1 tbsp olive oil
- 1 small jalapeño pepper, seeded
- 3 garlic cloves, pressed
- 2 cans diced tomatoes, undrained
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pkg small frozen cheese ravioli
- Halved grape tomatoes, optional
- Add oil to skillet and heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño and add to skillet. Cook and stir 1 minute or until crisp-tender. Press garlic in to skillet and stir 15-20 seconds or until fragrant.
- Add tomatoes and salt and pepper and cook until simmering 1-2 minutes. Add ravioli and stir to coat. Cook uncovered 4-5 minutes or until tender. Stir cream into skillet and cook uncovered 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered until spinach starts to wilt.
- Remove skillet from heat, top with cheese and cover. Let stand 1-2 minutes or until cheese has melted. Garnish with grape tomatoes if desired.
- Don't let the jalapeño scare you - I don't find that it makes the dish all that spicy as long as you keep the seeds out. Wear plastic gloves if you're not adept to seeding a jalapeño without getting touching the seeds.