Tuesday, September 11, 2012


Brenda Riden has selected a delicious Pampered Chef recipe, Zesty Ravioli Skillet, for us to enjoy. I know you're going to love it!

Zesty Ravioli Skillet

1/3  cup heavy whipping cream

4  cups loosely packed fresh baby spinach leaves

6  oz. provolone cheese, grated

1  tbsp. olive oil

1  small jalapeño pepper, seeded

3  garlic cloves, pressed

2  cans (14.5 oz. each) diced tomatoes with onions, undrained

1/2  tsp. salt

1/2  tsp. coarsely ground black pepper

1  pkg. (24 oz.) small frozen cheese ravioli (about 65)

Halved grape tomatoes (optional)

1.  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.

2.  Add oil to (12-in.) 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.

3.  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.

4.  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

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 Tip: 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.

Shopping List:
1/3 cup (75 mL) heavy whipping cream 

4 cups (1 L) loosely packed fresh baby spinach leaves

6 oz (175 g) provolone cheese

1 tbsp (15 mL) olive oil

1 small jalapeño pepper

3 garlic cloves

2 cans (14.5 oz/398 mL each) diced tomatoes with onions

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) coarsely ground black pepper

1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)

Halved grape tomatoes (optional)

Brenda Riden
Pampered Chef Consultant

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