Zesty Ravioli Skillet ~ Pampered Chef recipe

1/3 cup heavy whipping cream (I used almost a cup)
4 cups loosely packed fresh baby spinach
6 oz grated Provolone cheese
1 TBS olive oil
1 small jalapeno pepper, seeded and chopped
3 garlic cloves (diced, unless you have a garlic press)
2 14.5 cans diced tomatoes w/ onions
1/2 tsp salt (I used about a tsp)
1/2 tsp black pepper (I used 3/4 tsp)
1 24 oz package small frozen cheese ravioli (I used 2 pks of ravioli)
Halved grape tomatoes

Measure cream. Wash spinach, drain well. Grate the cheese. Set these ingredients aside.

Add oil to large skillet, heat over med./high heat for 1 - 3 minutes or until shimmering. Add jalapeno to skillet, cook and stir for 1 minute. Press garlic into skillet. Cook and stir for 15 - 20 seconds.

Add canned tomatoes and salt & pepper, cook and stir 1 - 2 minutes. Add ravioli and stir to coat. Cook uncovered for 4 - 5 minutes or until tender. Stir in cream. Cook uncovered for 1 - 2 minutes. Sprinkle spinach over ravioli, put lid on pan and cook for one minute or until spinach starts to wilt.

Remove skillet from heat, top with Provolone cheese, cover and let stand for 1 - 2 minutes. Garnish with grape tomato halves.

**I cooked mine longer b/c I added more ravioli, cream and spinach.